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BIG BATCH BRAN MUFFINS




Source of Recipe


Grammie


Recipe Introduction


This recipe makes a BIG batch. Four quarts to be exact. But the batter can be stored in a covered pitcher the refrigerator for a month. You will need a HUGE bowl. I use a 32 cup capacity bowl, to mix this up in.


List of Ingredients




2 cups All Bran Cereal
2 cups boiling water
3 cups sugar
1 cup Crisco
4 eggs
4-5 Tablespoons molasses
4 cups buttermilk (or 4 cups water & 1 cup buttermilk powder)
1 Tablespoon salt
5 cups flour
5 teaspoon baking soda
3 cups raisins

Recipe



Soak the All Bran cereal in the boiling water until all the water is absorbed and the cereal is soft.

Meanwhile cream the sugar and the Crisco, together. Add the eggs, and mix in the molasses. Add to the softened cereal. Add the buttermilk. Mix well.

In another bowl, mix together the salt, flour and baking soda. Add to the Cereal mixture. Stir in the raisins. Mix well.

Store in refrigerator.

**I like to make this ahead, so that it gives the raisins time to soak in the batter, and soften. When ready to cook, preheat oven to 425°. Grease muffin tins, and pour batter in to about ¾ full. Bake for 18 minutes, or until muffins test done. (I check them after about 15 minutes, to make sure they don't get "over" done!)