Granny's Bran Muffins
From lenarae 13 years ago
- 30 Minutes to make
- Serves 30
These are my Grandmother's bran muffins. The work is well worth it. Make this the night before you want them for breakfast, the batter will keep in the fridge for 6 weeks. They taste like Saturday morning cartoons in 1987. Read more Smear some country crock on these suckers. See less
Ingredients
- 3 Cups sugar shopping list
- 1 Heaping cup shortening shopping list
- 5 tsp Soda shopping list
- 2 Cups boiling water shopping list
- 4 Cups Kellogs All Bran Original (the little tube looking kind) shopping list
- 2 Cups Kellogs All Bran Buds shopping list
- 1 Quart buttermilk shopping list
- 4 eggs shopping list
- 5 Cups flour shopping list
- 1 1/2 tsp salt shopping list
How to make it
- *Note* This makes a TON of batter so have a HUGE bowl ready. If not this recipe could easily be halved.
- Put the bran buds in a bowl and pour boiling water over them. Let them sit.
- Cream butter and sugar together in the huge bowl.
- Mix in eggs, buttermilk and the soaked bran buds.
- Stir that up really well.
- In another bowl mix up all the dry ingredients, including the All Bran tubes.
- Add that to the big bowl of wet ingredients all at once.
- Stir stir stir stir stir.
- Now this batter will keep for up to six weeks so what I like to do is put it into a few of those ziploc boxes and just stack them in the fridge. When you're ready to make muffins spoon the batter out into a well greased, or paper lined, muffin tin. Bake at 375 for 20 minutes. They are best hot with plenty of melted butter or slathered with Country Crock, which is how we ate them as kids. I think I'll whip up a batch now.
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