6-Weeks Bran Muffins

  • Yield: 5 to 6 dozen


2cups boiling water
2cups 100% Bran
5cups flour
5teaspoons soda
1teaspoon salt
1cup shortening
3cups sugar
4-- eggs
4cups All Bran
1quart buttermilk


  1. Mix water and Bran.  Let stand.  Sift together flour, soda and salt.  Cream shortening and sugar; to this add eggs one at a time beating after each addition; add All Brand and buttermilk.  Combine and mix all three mixes only until moistened.  Put in greased muffin tins.  Bake 15 to 20 minutes at 350F.
  2. The batter may be covered, refrigerated, and baked as needed.  It will keep for 6 weeks.

Recipe reprinted with permission from The Junior League of Little Rock’s Little Rock Cooks (Little Rock, Arkansas 1972).