Description
A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 day
Servings: 48