Muffins By The Pailful
This is a recipe every cook should have on "speed dial" for a working mom or when company is coming. The batter keeps refrigerated for six weeks and the muffins are tasty. Easy to feed a group with this recipe.Ingredients:
Combine: 4 cups All Bran cereal
2 cups 100% Bran cereal, or may
substitute Bran Buds
1 teaspoon salt
Stir in: 2 cups boiling water
1 quart Buttermilk
Cream: 3 cups sugar
1 cup shortening
Add: 4 eggs, 1 at a time beating well after each
addition. Stir into Bran mixture.
Combine: 5 cups all-purpose presented flour.
5 teaspoons baking powder
Add too Bran mixture and stir enoughjust to moisten dry ingredients. Fill prepared muffin pans 2/3 full. Bake at 375 degrees, 20 to 25 minutes.
Batter can be stored in a covered container in refrigerator for up to six weeks.
