6-Week-Refrigerator Bran Muffins

Six-Week-Refrigerator Bran Muffins

2 cups boiling water
2 cups Bran Buds cereal (Kelloggs)
5 cups flour
5 tsp baking soda
1 tsp salt
1 cup shortening (I used butter)
3 cups sugar
4 eggs
4 cups All-Bran cereal (Kelloggs)
1 quart buttermilk

Mix water and Bran Buds. Let stand for 10 minutes, then stir and try to mash up any hard lumps as completely as you can.

Combine flour, soda, and salt. Set aside.

In a really large bowl, cream shortening and sugar. Add eggs, one at a time beating after each addition. Add buttermilk, All-Bran, the water/Bran Buds mixture. Add the flour mixture and stir only until moistened.

Batter will keep in the refrigerator (in Tupperware-type container, glass jars, etc) for up to six weeks.

When ready to bake, fill greased muffin cups 2/3 full and bake 20 minutes at 350.

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My notes:
I baked a batch of these immediately after I made the batter. They were good, but the mixture gets better with time! The subsequent batches were better.

I didn't count how many muffins this made, but I'm guessing between 4-5 dozen. I typically only baked 6 muffins at a time because a couple of picky eaters in my household turned their noses up at them. No worries...more for the rest of us!

You can add raisins if you'd like. I'm not a big fan of raisins so I didn't add them to mine.

Click the links above if you're unsure about the Bran Buds or the All Bran and you'll see the picture of what you need to buy.

The longer the batter sat, the thicker it became. It's okay. Your muffins will still be moist and yummy.

This batter makes a LOT--probably 16+ cups. Make sure you use a big bowl to mix it and make sure you have plenty of containers to put it in!

I think the cost for both boxes of cereal was around $7. I got TWO batches of muffins from both boxes. In fact, I probably still have enough of the second one for another batch.