Bran Muffins II

A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.

Original recipe makes 48 muffins

Ingredients

5 cups all-purpose flour
4 cups bran flakes cereal
3 cups white sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup melted shortening, cooled
4 cups buttermilk

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    1 day 1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
  3. Add eggs, shortening and buttermilk; mix well.
  4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
  5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Calories: 155 kcal
Carbohydrates: 25.4 g
Cholesterol: 18 mg
Fat: 5 g
Fiber: 0.8 g
Protein: 2.8 g
Sodium: 273 mg

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