These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Ingredients
- 4 cups bran flakes cereal
- 2 cups wheat bran cereal , such as Kellogg's® All-Bran®
- 2 cups boiling water
- 2.5 cups white sugar
- 1.5 cups shortening
- 4 eggs
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 1 quart buttermilk
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 24-cup mini-muffin tins or line with paper liners.
-
2
Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
-
3
Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
-
4
Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
-
5
Spoon batter evenly into prepared muffin pans.
-
6
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts
Per serving
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