A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.
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
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C).
-
2
In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
-
3
Add eggs, shortening and buttermilk; mix well.
-
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.
-
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.
Nutrition Facts
Per serving
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