Ingredients
-
3
-
1
-
2
-
3/4
-
1/2
-
2
-
2 1/2
-
2 1/2
-
1
-
3/4
-
-
-
-
-
Directions
Refrigerator Bran Muffins,I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom’s with little time, and is healthy. What more can you ask?,This a match to the recipe given to me in 1966 by an aunt of mine. She used 2 cups of Kellog’s All-Bran and 1 cup of Kellog’s Bran Buds = 3 cups like your recipe. This is delicious and a healthy boost to breakfast with a cup of coffee. Thanks for posting! And, yes, there are many variations on line, but I like the original.,Mom used to make these growing up – I remember the big tupperware bowl that sat in the fridge with a lid on it and she would scoop out the batter to make fresh muffins in the morning. This recipe is as close as I remember – One recipe makes fresh muffins for hubby and I all week. If you want a change up add shredded carrots and cinnamon or add vanilla or rum extract. I add whatever dried fruit I have in the cupboard – dried cherries, cranberries, dates, figs, raisins or whatever I have on hand. These are moist and soooooo yummy
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Steps
|
1
Done
|
Mix All Bran Cereal, Boiling Water, and One Cup of the Buttermilk. |
|
2
Done
|
Let Mixture Stand. |
|
3
Done
|
Blend Sugar With Shortening (butter). |
|
4
Done
|
Add Eggs and Mix. |
|
5
Done
|
Add the Flour, Soda, Salt, Another Cup of Buttermilk, and the Dates. |
|
6
Done
|
Blend Well and Add to Bran Mixture. |
|
7
Done
|
Cover Tightly and Refrigerate Up to 2 Months. |
|
8
Done
|
When Ready to Use, Do not Stir! |
|
9
Done
|
Dip Batter Into Greased Muffin Tins. |
|
10
Done
|
Bake at 400 Degrees For 20 Minutes, If Whole Wheat, 30. |
