6-Week Bran Muffins
Can keep batter in refrigerator for up to 6 weeks. I've never had it last that long to test the theory out, though! (My mom used to bake these all the time--I've seen the recipe in a variety of places so I don't know the original source.)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 48
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 4 eggs, beaten
- 3 cups sugar
- 5 cups flour
- 1 quart buttermilk
- 1 16 oz box bran flakes with raisins
- 5 teaspoons soda
- 1 cup shortening or oil melted
- Carbohydrate 16.6007334714015 g
- Cholesterol 3.20600000133449 mg
- Fat 4.44637861456717 g
- Fiber 0.000368055555555556 g
- Protein 0.675943749432886 g
- Saturated Fat 1.83136361247077 g
- Serving Size 1 1 Serving (50g)
- Sodium 3509.7660377856 mg
- Sugar 16.600365415846 g
- Trans Fat 0.196922777928769 g
- Calories 107 calories
1. Mix cereal with sugar, flour, soda and salt IN a very large bowl. 2. Add eggs, shortening and milk. 3. Store in covered container in refrigerator and use as needed. Batter will last 6 weeks. 4. To bake, fill greased muffin tin 2/3 full and bake at 400 F for 15-20 minutes.
