Description
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Ingredients
- 4 cups bran flakes cereal
- 2 cups wheat bran cereal (such as Kellogg’s® All-Bran®)
- 2 cups boiling water
- 2 ½ cups white sugar
- 1 ½ cups shortening
- 4 eggs
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 1 quart buttermilk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 24-cup mini-muffin tins or line with paper liners.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar
- shortening
- and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour
- baking soda
- and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pans.
- Bake in the preheated oven until tops spring back when lightly pressed
- about 15 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 72