6-Weeks Bran Muffins
- Yield: 5 to 6 dozen
Ingredients
- 2cups boiling water
- 2cups 100% Bran
- 5cups flour
- 5teaspoons soda
- 1teaspoon salt
- 1cup shortening
- 3cups sugar
- 4-- eggs
- 4cups All Bran
- 1quart buttermilk
Instructions
- 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.
- 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).
