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Bran Muffins I

This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.


  • 2 cups raisin bran cereal
  • 4 cups whole bran cereal
  • 2 cups boiling water
  • 1 cup shortening
  • 3 cups white sugar
  • 4 eggs
  • 4 cups buttermilk
  • 5 cups all-purpose flour
  • 5 teaspoons baking soda
  • 1 1/2 teaspoons salt


  1. 1Mix cereal and boiling water together in a metal bowl, and allow to cool.
  2. 2Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
  3. 3When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.