On a visit to my parents last week, I discovered these amazing Bran Muffins that my 86 year old Dad has been making recently. He’s always cooking something special, making homemade jams from his grapes, and taught me a lot of what I know around the kitchen. These Muffins are WONDERFUL. Give them a try!
This makes a large amount of batter, but it lasts in the fridge for about 4 weeks, just use an ice cream scoop to make as many muffins as you want anytime you want …I placed mine in two 2-quart Jelly Jars. One for me, one to share with my daughter.
2 cups boiling water
2 cups Kellogg’s All-Bran Bran Buds
1 cup shortening
2 1/2 cups sugar
4 beaten eggs-or 2 eggs+2 tablespoosn flax seed and 6 tablespoons water
4 cups buttermilk
5 cups flour
5 teaspoons baking soda
1 teaspoon salt
4 cups Kellogg’s All-Bran Original
1 teaspoon cinnamon
Blueberries or Raisins Optional. I top each muffin with Raisins, like Dad does.
Preheat oven to 400 degrees. In a large mixing bowl, mix together the boiling water and All-Bran Bran Buds. Set aside. In a mixer, cream the shortening and sugar. Add eggs. Then alternate adding buttermilk and flour and baking soda. Pour in the bowl with the Boling water and All-Bran Buds and mix. Fold in Kellogg’s All-Bran Original and cinnamon. Using an ice cream scoop, fill greased, paperlined muffin cups 2/3 full. Bake for 15-18 minutes. Store the rest, covered, in the refrigerator for up to 1 month.