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| Six Week Bran Muffins |
"This batter may be stored on your fridge, unbaked for six weeks. Use most effective the amount you want every day. Mine in no way seems to last that long!"
Ingredients :
- 6 cups boiling water
- 6 cups entire bran cereal
- 3 cups shortening
- nine cups white sugar
- 12 eggs
- 12 cups buttermilk
- 15 cups all-purpose flour
- 5 tablespoons baking soda
- 1 tablespoon salt
- 12 cups complete bran cereal
Instructions :
| Prep : | Cook : 216M | Ready in : |
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- In a huge bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk collectively. Add to bran mixture. Stir in flour, baking soda, and salt. Fold within the 12 cups of bran cereal. Stir best until moistened.
- Bake in a preheated 425 diploma F (220 diploma C) oven for 20 to twenty-five minutes.
Notes :
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