6 Weeks Bran Muffins Recipe
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 This recipe for 6 Weeks Bran Muffins, by Kathy Tatum, is from Kathy's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Kathy Tatum
Added: Sunday, February 3, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups boiling water
6 cups All bran cereal
3 cups shortening or butter (not margarine)
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal
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Directions: |
Directions:Place the dry All Bran Cereal in a very large mixing bowl, add boiling water then allow the mixture to cool about 10-15 minutes before adding the shortening mixture (so you don't melt the shortening).
In a separate bowl cream shortening (or butter) with the sugar, eggs, and buttermilk.
Add to bran mixture.
Stir in flour, baking soda, and salt.
Fold in the 12 cups of bran cereal.
Stir only until moistened.
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes. |
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Number Of
Servings: |
Number Of
Servings:variable as to size of muffins you choose to make |
Preparation
Time: |
Preparation
Time:30 minutes (plus the time to cool the mixture) |
Personal
Notes: |
Personal
Notes: The mixture can be kept in a tightly closed bowl in the refrigerator for up to 6 weeks, hence the name.
Many times I just take the time to bake up the entire batch into muffins, cool thoroughly, then put in freezer bags to microwave when wanted, or take on the go.
Enjoy
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