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Six-Week Bran Muffin Mix Recipe

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This recipe for Six-Week Bran Muffin Mix is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. flour
1 tsp. salt
4 c. All Bran cereal
2 c. Bran Flakes cereal
2 c. raisins (optional)
1 c. chopped nuts (optional)
2 c. boiling water
5 tsp. baking soda
2 c. sugar
1 c. butter or shortening
4 eggs
1 quart buttermilk
Directions:
Directions:
In a large bowl mix flour & salt. Stir in All-Bran and Bran Flakes. Add raisins or chopped nuts if desired. Set aside. Mix boiling water and baking soda; set aside to cool. Cream sugar & butter or shortening in a huge bowl. Stir in eggs one at a time. Beat well. Stir in buttermilk and soda/water mixture. Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours (or more).
The mixture will keep six weeks in the refrigerator and can be baked as needed. When ready to bake, drop by spoonfuls into greased muffin tins. Do not stir mixture. Bake at 375º for approximately 20 minutes or until lightly browned. Makes 5 1/2 dozen muffins.
Personal Notes:
Personal Notes:
This is an old recipe that I recently started using again. My grandchildren love these!! (I don't add raisins or nuts.)

 

 

 

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