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Refrigerator Bran Muffins
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Recipe Information
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.

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