Thursday, August 16, 2012

6 week Bran Muffins

This is one of those recipes that just reminds me of grandma's house.  It's so simple and makes for easy mornings!  You make a huge thing of batter once and put it in the fridge and it lasts 6 WEEKS!  Then you just bake however much you want and it's perfect for quick mornings!

What you need:
  • 1 - 15 ounce package raisin bran cereal
  • 5 cups flour
  • 2 teaspoons salt
  • 5 tespoons baking soda
  • 3 cups sugar
  • 4 beaten eggs
  •  1 cup melted shortening
  • 1 quart buttermilk

Pur raisin bran in very large mixing bowl.

Sift together 5 cups flour, 2 teaspoons salt, 5 teaspoons baking soda and add to cereal.
Add 3 cups sugar, mix all dry ingredients together.

Beat 4 eggs and add to mixture.

Add melted shortening (1cup) to mixture and buttermilk (1 quart/4 cups).  (tip: if you don't have buttermilk, add 1 Tablespoon of white vinegar per cup of milk) 

Mix all ingredients together.

Grease and fill muffin cups 2/3 of the way full.  Bake 12-15 minutes at 400 degrees.

All leftover batter can stay in fridge (covered) for up to 6 weeks! Enjoy!!
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