Ingredients
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1
-
2
-
4
-
5
-
3
-
2
-
1
-
5
-
2
-
1
-
-
-
-
-
Directions
Never Ending Bran Muffins, They are called never ending because this makes a HUGE amount of muffins! The batter has to sit overnight in the fridge and can be stored for 1-2 weeks in there, so you can have warm muffins everyday! Thanks to my friend Malorie for the recipe *Update* Since this recipe makes so much I decided to freeze 1/2 the batch and it worked great Just put cupcake liners in a muffin tin fill as usual, put the tin in the freezer for 1-2 hrs, take out and pop into a freezer bag When ready to use just put back into the muffin tin, it will take about 3-5 extra minutes to bake!
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Steps
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1
Done
|
Note: I Did not Calculate Prep Time in Fridge Overnight. |
|
2
Done
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in a X-Large, Bowl Cream Sugar and Shortening. |
|
3
Done
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Add Eggs, Salt, Baking Soda and Mix Well. |
|
4
Done
|
Add 1 C Flour, Stir Until Just Combined. |
|
5
Done
|
Add 1 C Buttermilk, Stir Until Just Combined. |
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6
Done
|
Repeat This Until All Flour and Buttermilk Is Used. |
|
7
Done
|
Add 1/2 Cup Water and 1 Cup Bran Cereal, Stir Until Just Combined. |
|
8
Done
|
Repeat This Until All the Water and Cereal Is Used. |
|
9
Done
|
* Be Sure not to Overmix*. |
|
10
Done
|
Let Sit Overnight in Fridge, Covered. |
|
11
Done
|
Take Out and Stir-the Cereal Should Have Broken Down and Will Mix Well. |
|
12
Done
|
Pour 1/3 C Batter Into Muffin Tins. |
|
13
Done
|
Bake @ 400 Degrees For 20 Minutes or Until Toothpick Comes Out Clean. |
