Refrigerator Bran Muffins
I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 48
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon salt
- 1 cup boiling water
- 2 cups buttermilk
- 3/4 cup sugar
- 2 1/2 teaspoons baking soda
- 3 cups all-bran cereal
- 1/2 cup shortening (i use butter)
- 2 1/2 cups unsifted flour (unbleached or whole wheat)
- 3/4 cup dates (or raisins)
- Carbohydrate 6.27146263951194 g
- Cholesterol 26.0317708338536 mg
- Fat 9.86436298622558 g
- Fiber 1.22536805555556 g
- Protein 1.30749062543054 g
- Saturated Fat 6.18512194451572 g
- Serving Size 1 1 muffins, 48 serving(s) (39g)
- Sodium 1006.35780483435 mg
- Sugar 5.04609458395639 g
- Trans Fat 0.678197777783632 g
- Calories 113 calories
{ "@type": "ItemList", "itemListElement": [ "Mix all bran cereal, boiling water, and one cup of the buttermilk. ", "Let mixture stand. ", "Blend sugar with shortening (butter). ", "Add eggs and mix. ", "Add the flour, soda, salt, another cup of buttermilk, and the dates. ", "Blend well and add to bran mixture. ", "Cover tightly and refrigerate up to 2 months. ", "When ready to use, do NOT stir! ", "Dip batter into greased muffin tins. ", "Bake at 400 degrees for 20 minutes, if whole wheat, 30." ] }
