6-week Bran Muffins Recipe

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6-week Bran Muffins

Linda Walter


again, another old but delicious recipe for bran muffins...from the 70's....one of the best i have eaten...so i rate it 100%. i have tried others, but non compare....wow, i have not had white sugar for ages.......and thionking back, i think i added golden raisins to the recipe.......a handful.
i have several recipes, that calls for melted shortening, cooled. and this does make a difference........crisco

★★★★★ 1 vote
makes 48 muffins
24 Hr
25 Min


5 cups all-purpose flour
4 cups bran flakes cereal
3 cups white sugar
5 teaspoons baking soda
2 teaspoons salt
1 cup melted shortening, cooled
4 cups buttermilk


1Preheat oven to 400 degrees F

In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
2Add eggs, shortening and buttermilk; mix well.

Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
3Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F for 15
to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

About this Recipe

Course/Dish: Muffins
Other Tag: Healthy