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Bran Muffins II Recipe

Recipe by: PALJOEY

"A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In1 d 1 h
  • 1Preheat oven to 400 degrees F (200 degrees C).
  • 2In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
  • 3Add eggs, shortening and buttermilk; mix well.
  • 4Cover 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.
  • 5Scoop 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.
Ingredients
  • 48 servings
  • 155 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    155
    8%
  • Fat:
    5
    8%
  • Carbs:
    25.4
    8%
  • Protein:
    2.8
    6%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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