How to Make Bran Muffins
Bran is a healthy food in itself. It is full of fiber content that aids digestion. Adding them to the muffin mixture allows kids to have a good dose of fiber even if they refuse to eat veggies.
Ingredients:
- 2 cups boiling water
- 2 cups Post 100% Bran cereal OR Nabisco 100% All-Bran cereal (I prefer the Post, but it can sometimes be hard to find)
- 1 cup plus 2 tablespoons solid Crisco shortening (don’t use butter flavored Crisco
- 3 cups white sugar
- 4 eggs, beaten
- 1 quart buttermilk
- 4 cups Kellogg’s All-Bran Original cereal
- 5 cups flour
- 5 teaspoons baking soda
- 1 teaspoon salt
Instructions:
- In a bowl, put the 2 cups of 100% bran then pour boiling water over it. Set it aside.
- In another bowl, cream the shortening and sugar together.
- Add the beaten eggs and buttermilk, then stir in the Kellog’s All-Bran. Stir the miture well.
- Add the flour, soda and salt and mix them altogether. Fold in the soaked bran to the mixture.
- Store the batter in the refrigerator for six weeks.
- Take out eight dozens of muffin tins and grease them well. Fill each with batter, about ¾ full.
- Bake the muffins at 400 degrees Fahrenheit for 14 to 18 minutes until the muffin tops bounce back when pressed.
- Run a knife along the edges of the muffin tins to remove the muffins while they’re still hot.
- These are best served with butter or with homemade strawberry jams.