Big-Batch Bran Muffins

Big Batch Bran Muffins

When the Good Guy was a kid, his mom would make up a batch of this muffin batter and keep it in the fridge. It keeps for up to 2 months. I make it now and love the idea of letting my boys make healthy muffins when they are hungry. It makes about 90 muffins.

Big-Batch Bran Muffins
akes about 90 muffins...give or take.
  • 1 cup shortening
  • 2 cups sugar
  • 1 tsp salt
  • 4 eggs, beaten
  • 1 quart buttermilk (milk plus lemon juice)
  • 5 cups flour
  • 5 tsp baking soda
  • 3 cups All-Bran cereal
  • 2 cups bran flakes (I used raisin bran and picked out the raisins 🙂
  1. Cream sugar and shortening, add eggs and remaining ingredients.
  2. Pour 2 cups BOILING water over mixture and combine.
  3. Bake 375 degrees 20 minutes in greased tin.

4 thoughts on “Big-Batch Bran Muffins

  1. >Sounds yummy – I love bran muffins especially with golden raisins in them. I like that the batter lasts so long. Now that it’s just the 2 of us, that’s a real plus! Thank you for another scrumptious addition to Simply Delicious Sunday.

  2. >This is kind of like my 6-week recipe:

    It’s one of my more successful ones. I like to do it with the buttermilk and baking soda converted to milk and baking powder if I’m going to cook it all up at once. It’s a staple in our household.

  3. >sounds great with a long shelf life
    thanks for the recipe will defintly be added to my folder of to trys

    thanks for visiting my blog

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