Refrigerator Bran Muffins

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3 cups bran cereal
1 cup water, boiling
2 cups buttermilk
1-1/4 cups sugar
1/2 cup shortening
2 lg. eggs
2-1/2 cups flour
2-1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped nuts
1/2 cup chopped raisins
1 tsp. vanilla
dash cinnamon
dash nutmeg
Preheat oven to 400°.

Combine cereal with boiling water; allow to sit 5 minutes; add buttermilk.

Cream together shortening and sugar; add eggs.

Sift together flour, soda, and salt—mixture should be sifted twice.

Combine all ingredients, stir until blended.

Fill muffin tins 1/2 half full, bake for 15–20 minutes.

Batter may be stored, covered, in refrigerator up to 6 weeks.

: Karen Helms Sublett, from Sophia Sublett Martin

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