Bran muffins? Oh yes. Not just for Grandma anymore. :) These are SO good, and very good for you! This recipe makes a LOT, but cooked muffins can be frozen and uncooked batter can be kept for up to 6 weeks in an airtight container in the fridge.
Pour 2 cups boiling water over:
4 c Bran Buds cereal*
2 c All Bran cereal (*sometimes I just do 6 c. All Bran instead of adding Bran Buds)
1 c shortening
Using electric mixer, mix well with the hot water.
Add: 1 quart buttermilk
2 c. sugar
5 c. flour (white or wheat)
5 tsp soda
2 tsp salt
4 eggs
1/4 c ground flax seed (optional - reduce flour by 1/4 c.)
Grease muffin tins very well. Fill tins 2/3 full. Bake at 410-425 degrees for 15-20 minutes (adjust depending on whether batter was refrigerated or at room temperature)
Makes 48 muffins
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