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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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 24-cup mini-muffin tins or line with paper liners.
Step 2
Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
Step 3
Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
Step 4
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.
Step 5
Spoon batter evenly into prepared muffin pans.
Step 6
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Cook’s Note:
The batter can be kept in the refrigerator for up to 2 months; bake as needed.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 72 | |
| Calories 115 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 7% |
| Cholesterol11mg | 4% |
| Sodium154mg | 7% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 4% |
| Total Sugars8g | |
| Protein2g | |
| Vitamin C1mg | 3% |
| Calcium27mg | 2% |
| Iron1mg | 7% |
| Potassium61mg | 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.
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