Print Friendly Recipe
- Jacque Vicente
Serves/Makes:Makes about 2½ dozen muffins.
- 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
- 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.
- 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.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.