Fridge Bran Muffins Recipe

Batter keeps in the fridge for 6-10 weeks

1 c Bran 1 c Bran flakes 1 c Boiling water Mix the first 3 ingredients together and set aside 1 ½ c White sugar ½ c Crisco Shortening (margarine) 2 Eggs Cream together sugar, shortening and eggs 2 ½ c    Flour 1 ½ tsp.  Salt 1 ½ tsp.  Baking soda In a separate bowl, mix flour, salt & baking soda together. Mix bran mixture and crisco mixture and stir till smooth. Then alternately add to flour mixture with 2 cups buttermilk. Stir until mixed, but lumpy. Cook @ 400 degrees for 10 minutes then reduce heat to 350 degrees and continue to cook for another 15-20 mins.

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About the Author

Submitted by Angela Connell for Mother’s Day Recipe Contest held in May 2004