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.
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