| Six Week Bran Muffins
| Yields: 216 servings |
"This is a very large yield recipe for plain, sweet bran muffin batter that you can keep in your refrigerator for up to six weeks. This could mean freshly baked muffins every morning, even for busy folks with no time to waste." INGREDIENTS: | 6 cups boiling water 6 cups whole bran cereal 3 cups shortening 9 cups white sugar 12 eggs | 12 cups buttermilk 15 cups all-purpose flour 5 tablespoons baking soda 1 tablespoon salt 12 cups whole bran cereal | DIRECTIONS: | 1. | In a large bowl, add boiling water to the first 6 cups of bran cereal, cool. | | 2. | Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened. | | 3. | Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes. | |
