Wednesday, April 6, 2016
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| Bran Muffins II |
"A classic overnight bran muffin recipe. This recipe is extraordinary because batter is stored within the fridge and you could make muffins as needed."
Ingredients :
- five cups all-reason flour
- four cups bran flakes cereal
- three cups white sugar
- five teaspoons baking soda
- 2 teaspoons salt
- 4 eggs, beaten
- 1 cup melted shortening, cooled
- 4 cups buttermilk
Instructions :
| Prep : 15M | Cook : 48M | Ready in : P1D |
|---|
- Preheat oven to 400 levels F (200 ranges C).
- In a large blending bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to mix.
- Add eggs, shortening and buttermilk; mix nicely.
- Cover bowl and keep batter in refrigerator for at least 24 hours before using. Batter will preserve in the refrigerator for up to six weeks. Batter need to remain included and have to now not be stirred.
- Scoop batter into covered or lightly greased muffin cups, filling every cup 2/three full. Bake at 400 degrees F (2 hundred tiers C) for 15 to 20 minutes, or till a toothpick inserted into the center of a muffin comes out easy.
Notes :
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