These easy to make muffins are a great breakfast treat. Make them when you have extra bran cereal on hand, they can be stored in the freezer for up to 3 months. I add just a touch of cinnamon and sugar but feel free to experiment with different flavor combinations like adding nuts or chocolate chips. These muffins are also vegan and gluten-free!
Recipe Summary test Servings: 36 Yield: 3 dozen muffins
1 ½ teaspoons salt
1 cup shortening
4 cups whole bran cereal
2 cups raisin bran cereal
5 cups all-purpose flour
3 cups white sugar
2 cups boiling water
5 teaspoons baking soda
4 cups buttermilk
Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don’t mix or stir.
When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
Per Serving: 218 calories; protein 4g; carbohydrates 36.4g; fat 6.8g; cholesterol 21.8mg; sodium 352mg.