Muffins By The Pailful

Muffins By The Pailful

This is a recipe a friend shared with me in the early 1970's.  I would keep the batter in the refrigerator in a sealed container and bake the muffins fresh each morning.  They are very tasty.

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Ingredients:

Combine:

4 cups All Bran

2 cups 100% Bran  May substitute Bran Buds

1 teaspoon salt

Stir in:

2 cups boiling water

1 quart buttermilk   Cool to lukewarm

Cream:

3 cups sugar

1 cup shortening

Add:

4 eggs. one at a time, beating well after each addition.  Stir into bran mixture.

Combine:

5 cups presifted flour

5 teaspoons baking soda

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Add flour and soda mixture to bran mixture and stir just enough to dampen dry ingredients.  Bake at 375 degrees, 20 to 25 minutes.  Fill prepared muffin pans lined with paper liners 2/3 full.  

Batter can be store for up to six weeks.