This batter of bran cereal, flour and buttermilk will make four-dozen muffins and keeps in the refrigerator up to six weeks, so you can always have hot bran muffins in just the few minutes it takes to bake them.
INGREDIENTS (for 4 servings):
- 5 cups all-purpose flour
- 4 cups bran flakes cereal
- 3 cups white sugar
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs, beaten
- 1 cup melted shortening, cooled
- 4 cups buttermilk
Preheat oven to 400 degrees F (200 degrees C).
In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
Add eggs, shortening and buttermilk; mix well.
Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.