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Bran Muffin Batter

Make ahead; keep refrigerated.
In a large bowl combine:
6 C wheat bran
2 C boiling water
1 C shortening

Stir until shortening has melted; allow to cool before continuing.
Add 4 large eggs, mix well.
In a separate bowl mix together:
5 C all-purpose flour
3 C sugar
5 t baking soda

Add the dry ingredients to the bran mixture alternately with 4 C buttermilk; stirring after each addition.
Keep this batter in a covered container in the refrigerator. the recipe will make 48-60 muffins.

The batter should be made a day ahead and stored, covered, in the refrigerator to allow ingredients to blend.

When ready to make muffins, preheat oven to 400F.
Either grease muffin tins or use paper liners.
Mix raisins, shredded apple, currants, dried (unsweetened) cranberries, chopped dates, and/or shredded carrots into some of the batter. Fill each muffin only 3/4 full. Before baking, I like to sprinkle the top of each muffin with a good amount of white sugar. Makes a nice, crunchy topping. Bake 18-22 minutes. Note: If making the mini-size muffins, adjust baking time, maybe 12-14 minutes. Test for doneness using a toothpick.

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