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This six-week bran muffin batter can be stored in your refrigerator, unbaked for weeks. Use only the amount you want each day. Mine never seems to last that long!
Ingredients
- 6 cups boiling water
- 12 cups whole bran cereal
- 3 cups shortening
- 9 cups white sugar
- 12 eggs
- 12 cups buttermilk
- 15 cups all-purpose flour
- 5 tablespoons baking soda
- 1 tablespoon salt
Directions
Step 1
In a large bowl, add boiling water to first 6 cups of bran cereal, cool.
Step 2
Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in 12 cups of bran cereal. Stir only until moistened.
Step 3
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 216 | |
| Calories 106 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 5% |
| Cholesterol11mg | 4% |
| Sodium150mg | 7% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber1g | 3% |
| Total Sugars10g | |
| Protein2g | |
| Vitamin C0mg | 1% |
| Calcium20mg | 2% |
| Iron1mg | 6% |
| Potassium49mg | 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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source by allrecipe
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