When the Good Guy was a kid, his mom would make up a batch of this muffin batter and keep it in the fridge. It keeps for up to 2 months. I make it now and love the idea of letting my boys make healthy muffins when they are hungry.
1 cup shortening
2 cups sugar
1 tsp salt
4 eggs, beaten
1 quart buttermilk (milk plus lemon juice)
5 cups flour
5 tsp baking soda
3 cups All-Bran cereal
2 cups bran flakes (I used raisin bran and picked out the raisins :-)
Cream sugar and shortening, add eggs and remaining ingredients. Pour 2 cups BOILING water over mixture and combine.
Bake 375 degrees 20 minutes in greased tin. The instructions say not to stir the batter each time you use it...I haven't figured that one out, but I am including it.
Makes about 90 muffins...give or take.Tweet