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
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
Step 3
Add eggs, shortening and buttermilk; mix well.
Step 4
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.
Step 5
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 155 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 7% |
Cholesterol16mg | 5% |
Sodium273mg | 12% |
Total Carbohydrate25g | 9% |
Dietary Fiber1g | 3% |
Total Sugars14g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium29mg | 2% |
Iron1mg | 7% |
Potassium66mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this