Bran Muffins II Recipe

Ingredients
<br>- 5 cups all-purpose flour
<br>- 4 cups bran flakes cereal
<br>- 3 cups white sugar
<br>- 5 teaspoons baking soda
<br>- 2 teaspoons salt
<br>- 4 eggs, beaten
<br>- 1 cup melted shortening, cooled
<br>- 4 cups buttermilk
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
<br>step 3: Add eggs, shortening and buttermilk; mix well.
<br>step 4: Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
<br>step 5: Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Ingredients
- 5 cups all-purpose flour
- 4 cups bran flakes cereal
- 3 cups white sugar
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs, beaten
- 1 cup melted shortening, cooled
- 4 cups buttermilk

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
step 3: Add eggs, shortening and buttermilk; mix well.
step 4: Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
step 5: Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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