Six Week Rainsin Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 96
Ingredients
3 Cups boiling Water3 Cups whole bran cereal1.5 cups shortening4.5 cups white sugar6 eggs6 cups buttermilk7.5 cups whole wheat flour2 tbsp + 1.5 tsp baking soda1.5 tsp salt6 cups additional bran cereal
This recipe will make 8 dozen muffins that can be cooked over the course of 6 weeks or cooked and frozen. It is best to leave the batter to sit for 12 hours before baking so the bran may absorb the liquid ingredients.
Boil 3 cups of water and add to 3 cups bran cereal. Let stand until room temperature. Cream shortening, sugar and eggs. Beat in buttermilk then add to bran mixture. In seperate bowl sift together flour, baking soda and salt. Add to wet ingredients, fold in the additional 6 cups of bran until moistened. Add any 1 to 2 cups of fruit desired. This mixture can sit in your refridgerator up to 6 weeks and cook as desired. Bake in preheated 375 Degree F oven for 20 to 25 minutes.
Number of Servings: 96
Recipe submitted by SparkPeople user VALYGIRL.
Boil 3 cups of water and add to 3 cups bran cereal. Let stand until room temperature. Cream shortening, sugar and eggs. Beat in buttermilk then add to bran mixture. In seperate bowl sift together flour, baking soda and salt. Add to wet ingredients, fold in the additional 6 cups of bran until moistened. Add any 1 to 2 cups of fruit desired. This mixture can sit in your refridgerator up to 6 weeks and cook as desired. Bake in preheated 375 Degree F oven for 20 to 25 minutes.
Number of Servings: 96
Recipe submitted by SparkPeople user VALYGIRL.
Nutritional Info Amount Per Serving
- Calories: 118.6
- Total Fat: 2.8 g
- Cholesterol: 15.6 mg
- Sodium: 172.0 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 2.8 g
- Protein: 3.1 g
Member Reviews