Six Week Bran Muffin Batter – Yum!

These muffins are not only yummy but you can divide the batter up into four batches and use the different batches over the course of six weeks. Of course, you can divide it into as many batches as you want or just leave it as one batch. My little girl was gobbling these muffins right up!

Six -week Bran Muffins

Yield: 4 dozen; 1 dozen per quart jar

3 cups All-bran
3 cups Raisin Bran
2 cups boiling Water

Pour boiling water over brans. Let soak.

Cream:

3 cups sugar
1 cup shortening

ADD:
4 eggs
1 quart buttermilk*
4 tsp. soda
2 tsp. salt
5 cups flour

Raisins, dates, nuts, or blueberries may also be added.

Mix all ingredients with a hand mixer. Store in a glass container with a tight cover in the refrigerator. Can store in four, quart canning jars, which makes it easy to pour into muffin tins. One quart of batter makes 12 muffins. Use batter as needed; batter will keep for six weeks.

Bake at 400 degrees for 20 – 25 minutes in greased muffin tins.

*If you don’t have buttermilk on hand, add a couple tsps. of apple cider vinegar to a quart of milk.

THANKS FOR THE RECIPE, CHERYL!

6 comments

What is the meaning of “six week”. What kind of shortening? Waht is the yield? Sounds delicious.

singlemomontherun says:

June 13, 2012 at 1:12 pm

This is what Cheryl said about the shortening:

I use solid Crisco vegetable shortening. Margarine or butter would make the muffins very, very rich tasting, i.e., kind of soggy and they may not rise in the oven when baking.

However, I do know that some people used to use margarine or half margarine and half butter in place of shortening like Crisco for cookies. The cookies would be pretty caloric, don’t rise as much, are kind of greasy, etc. Not good for a person’s cardiovascular system.

Reply

You can use the batter up to six weeks after you make it. I think the yield must be 4 dozen because she divides it into four batches and then uses a batch for a dozen. Not sure about the shortening. Will have to check on that.