For one who enjoys hot muffins for breakfast in the morning on a work day, this recipe allows you to keep the batter in the refrigerator and make muffins at any time.
As with all muffins, only mix the ingredients until they are combined. The less beating the better.
The batter will keep up to six weeks, but you will probably use it up before that time, amd you can make as many muffins as you need.
You will need two kinds of bran cereal, 100 percent Bran and All-Bran, and raisins, thin slices of apple, or blueberries may be added for a change.
These are particularly good with sweet butter and your choice of jam or jelly -strawberry, raspberry, currant, or orange marmalade. Six Week Bran Muffins 1 cup 100 percent Bran 1 cup boiling water 1/2 cup shortening or oil l 1/2 cups sugar 2 eggs 2 1/2 cups flour 2 1/2 teaspoons baking soda 2 cups buttermilk 1/2 teaspoon salt 2 cups All-Bran Add 100 percent Bran to boiling water. Let stand. Mix shortening or oil. sugar, eggs, flour, baking soda and buttermilk together. Add bran mixture. Fold in salt and All-Bran.
This recipe makes 1/2 gallon of batter that can be stored in thc refrigerator for up to six weeks. To make muffins, fil l well greased muffin tins 3/4 full. Bake in 400 degrees F. oven for 13 minutes or in 350 degrees F. oven for 25 minutes