Six-Week Bran Muffins

This recipe is as old as I am. Haven't made it in years but am making it today or maybe this weekend since we are suppose to have more snow.

Would you rather offer your kids or husband a fresh baked muffins in the morning rather than cold cereal or processed Pop Tarts. These are so much healthier. I know it looks like a lot of sugar, but you are making a lot of muffins, 5 dozen.

The batter will keep in the refrigerator for 6 weeks, they will never last that long. The batter makes a lovely gift for anyone. Place in a pretty container, (a quart Mason jar with a ribbon works for me) with the baking instructions attached. Don't forget to mention the "Do Not Stir" part of the recipe. People will think you are so smart.

It's very important not to stir the batter as you remove it from the container each time you bake a few.

Six-Week Bran Muffins
5 dozen
print recipe

2 cups boiling water
2 cups whole brain cereal
3 cups sugar (can reduce to 2 cups)
1 cup shortening, melted (not oil)
4 eggs, beaten
1 quart buttermilk
5 cups all-purpose flour
4 cups bran flakes or raisin bran
5 teaspoons baking soda
1 teaspoons salt

Pour the boiling water over the whole bran cereal and let stand. Mix the sugar with the melted shortening, well; beat in eggs and buttermilk; add the wet bran mixture. In another bowl combine the flour, they rest of the bran, baking soda and salt. Stir into liquid mixture. The mixture will thicken as it stands.

Store in a crockery-type cookie jar in the refrigerator for up to 6-weeks. When ready to bake, as many or as few as you need, spoon mixture into paper lined muffin tins and bake for about 20 minutes. Do not stir the mixture when you take it out each time.

COOK'S NOTE: For variety take half the batter and add 2 peeled and chopped apples, and 1 cup of raisins. Now you have Apple-Raisin Bran Muffins. These will not save as long because of the apples.