Refrigerator Bran Muffins
These are some of the most delicious and moist Bran Muffins ever! :) They are a true favorite at our house. It makes A LOT so I half the recipe most of the time even though the batter is good in the fridge for up to 2 weeks. Full Recipe: 2 cups boiling water 6 cups Kellogg's All Bran Cereal 1 cup Shortening 4 eggs 1 quart Buttermilk (4 cups) 1 1/2 cups Sugar 1 tsp salt 5 tsp baking soda-- sift this into flour to remove lumps 5 cups Flour Preheat oven to 400 degrees 1- In a large bowl, pour boiling water over Bran 2- Add shortening. Stir until shortening melts. Cool. 3-Add the other wet ingredients and mix 4- Mix dry ingredients then add to wet ingredients. Stir lightly just until mixed. 5- Drop by spoon fulls into well greased muffin pans (or muffin liners if you prefer), filling them 2/3 full. 6- Bake at 400 for about 10 minutes. Test with a toothpick for doneness. **If you choose not to use all of the batter now you can cover...