Six Week Bran Muffins

          

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

Original recipe makes 18 dozen

Ingredients

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

Directions

  1. In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
  2. Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Nutrition

Calories: 106 kcal
Carbohydrates: 17.6 g
Cholesterol: 12 mg
Fat: 3.4 g
Fiber: 0.7 g
Protein: 1.9 g
Sodium: 150 mg