Wednesday, October 14, 2009

6 Week Bran Muffins

This recipe was given to me by my step mom many years ago.
The batter will keep in the refrigerator for up to
6 weeks, getting tastier and darker as it has time to 'meld'.
I have never had it last that long, however, as I bake them
up within a couple of weeks. They are the perfect healthy
breakfast or snack!

2 cups boiling water
5 teaspoons soda
1 cup shortening (I use half Crisco, half butter)
4 eggs
2 cups sugar
1 quart buttermilk
5 cups flour
1 Tablespoon salt
4 cups All Bran (original or buds)
2 cups Bran Flakes ( I used Raisin Bran)
2 cups raisins (and dates if you like)
1 cup chopped nuts
(I didn't use 'cuz I don't care for nuts in my breads or muffins!)
Add soda to boiling water and set aside to cool.
(I always get excited when the soda fizzes in the water!
I know ~ simple pleasures for simple minds! ;~} )
In a very large bowl:
Cream shortening until fluffy.
Add sugar to blend.
Add eggs, one at a time ~
Just look at those bright orange yolks
in those eggs my girls lay for me everyday!
Stir in buttermilk, then add the flour and the salt.
In another bowl:
Stir the soda/water mixture into the bran flakes and buds.
Add raisins (and dates and nuts, if using).
Pour into buttermilk mixture and stir to combine.

You can now bake some muffins or
store in a covered container and refrigerate to bake fresh
anytime you want.
Remember, they get better as they 'age' a few days!

Be sure to stir batter before spooning into muffin tins.
Bake at 375* for 20 minutes.
(I know my muffin tin is kinda groady looking, but it is well used
and works better than my newer shiney ones!)

Serve these old fashioned muffins plain,
with sweet cream butter or
your delicious homemade apple butter!

Note: You can add a bit of chopped apple or other fruit
just before baking for variety.