Source:

Jacque Vicente

Serves/Makes:Makes about 2½ dozen muffins.

Ingredients

• 1 cup (225 ml) boiling water
• 1 cup (225 ml) 100% bran or bran buds
• 1/2 cup (125 ml) shortening
• 1-1/2 cups (350 ml) sugar
• 2 eggs
• 2 cups (475 ml) buttermilk
• 2-1/2 cups (600 ml) sifted flour
• 2-1/2 tsp (12.5 ml) soda
• 1/2 tsp (2 ml) salt
• 2 cups (475 ml) All-Bran

Preparation

• Combine boiling water and 1 cup (225 ml) bran and let cool.
• Cream shortening, add sugar gradually and beat until blended.
• Add eggs, one at a time, beating well after each addition.
• Add buttermilk and cooled bran mixture and blend.
• Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.
• Bake or store in covered container in refrigerator and bake as needed.
• Batter will keep for 1-2 months.
• To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done.

Comments

This recipe comes from a friend at my church. She keeps the batter in the refrigerator always able to have a quick healthy something to eat. The first time I went to visit her she gave me a dozen to take home! Muffins are best when batter is allowed to sit overnight in refrigerator. Texture is light and delicious and kids really enjoy them too.