This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.
Provided by Tammy Elliott
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 36
Number Of Ingredients 10
Steps:
- Mix cereal and boiling water together in a metal bowl, and allow to cool.
- Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
- When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
Nutrition Facts : Calories 217.6 calories, Carbohydrate 36.4 g, Cholesterol 21.8 mg, Fat 6.8 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 352 mg, Sugar 19.7 g
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