Bread Recipe ∽ 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.

Ingredients

• 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 ½ teaspoons salt

Cooking Directions

1. Mix cereal and boiling water together in a metal bowl, and allow to cool.
2. Cream 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. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

Nutrition Facts

• calories217.6
• carbohydrateContent36.4 g
• cholesterolContent21.8 mg
• fatContent6.8 g
• fiberContent1.5 g
• proteinContent4 g
• saturatedFatContent1.8 g
• sodiumContent352 mg
• sugarContent19.7 g