This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.
Original recipe makes 3 dozen muffins
Ingredients
2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
Directions
- Mix cereal and boiling water together in a metal bowl, and allow to cool.
- Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don’t mix or stir.
- When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
Nutrition
Calories: 218 kcal
Carbohydrates: 36.4 g
Cholesterol: 25 mg
Fat: 6.8 g
Fiber: 1.5 g
Protein: 4 g
Sodium: 352 mg