ICE BOX BRAN MUFFINS
A co-worker gave this recipe to me over 40 years ago. Anyone that has tasted this bread has always asked for the recipe. It not only freezes well, but it makes a large batch that will keep for 6 weeks refrigerated.
Provided by Maxine
Categories Breads
Time 45m
Yield 72 muffins, 72 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over All-Bran or Buds and let stand.
- Cream together Crisco and sugar and add to bran.
- Add the well-beaten eggs and buttermilk and the soaked bran mixture.
- Then slowly add the flour, salt, soda and fold in 4 cups All-Bran.
- Store in covered container in the refrigerator and use as desired. Improves with age. If you have leftovers, microwave for about 20 seconds. When filling muffin pans, do not stir refrigerated batter. Bake for 20 minutes at 375°. Will keep 6 weeks in refrigerator.
Nutrition Facts : Calories 111.5, Fat 3.6, SaturatedFat 1.1, Cholesterol 12.3, Sodium 150.3, Carbohydrate 19.3, Fiber 1.7, Sugar 9.8, Protein 2.4
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