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)
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 ~
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.
store in a covered container and refrigerate to bake fresh
anytime you want.
Remember, they get better as they 'age' a few days!
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!)