Wednesday, September 30, 2009
Refrigerator Bran Muffins
This recipe has been around for a long time. It's also called 6 week bran muffins. But because this is one of my family's favourites, and very convenient, I decided to post it here.
1 cup boiling water
1 cup 100% bran cereal
1 1/2 cup sugar
1/2 cup butter or shortening
2 1/2 cups sifted all purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk or (Substitution = 2 cups milk & 2 tablespoons lemon juice)
2 cups "All Bran" Cereal
3/4 cup raisins
Pour boiling water over 100% bran. Let stand until cereal has absorbed water and cooled slightly.
Thoroughly cream together sugar and shortening.
Add eggs one at a time, mixing well after each addition.
Add flour, soda, salt, and buttermilk. Mix until smooth.
Blend water and bran mixture into batter.
Add raisins and "All Bran" and mix well.
Cover and refrigerate batter.
Batter will keep up to 6 weeks.
When ready to use, dip batter from container, without stirring, into greased muffin tins.
Bake at 400 degrees for 20 minutes or until done.
Makes 3 dozen.
Recipe can be doubled.
Variation: Use 3 cups of All Bran instead of cereal combination.
Variation: Add 1/2 cup sugar and omit raisins.