NEVER ENDING BRAN MUFFINS
They are called never ending because this makes a HUGE amount of muffins! The batter has to sit overnight in the fridge and can be stored for 1-2 weeks in there, so you can have warm muffins everyday! Thanks to my friend Malorie for the recipe...*Update* Since this recipe makes so much I decided to freeze 1/2 the batch and it worked great. Just put cupcake liners in a muffin tin fill as usual, put the tin in the freezer for 1-2 hrs, take out and pop into a freezer bag. When ready to use just put back into the muffin tin, it will take about 3-5 extra minutes to bake!
Provided by Amber C.
Categories Breads
Time 35m
Yield 30-36 Muffins, 30-36 serving(s)
Number Of Ingredients 10
Steps:
- NOTE: I did not calculate prep time in fridge overnight.
- In a X-LARGE, bowl cream sugar and shortening.
- Add eggs, salt, baking soda and mix well.
- Add 1 c flour, stir until just combined.
- Add 1 c buttermilk, stir until just combined.
- Repeat this until all flour and buttermilk is used.
- Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
- Repeat this until all the water and cereal is used.
- * Be sure NOT to overmix*.
- Let sit overnight in fridge, covered.
- Take out and stir-the cereal should have broken down and will mix well.
- Pour 1/3 c batter into muffin tins.
- Bake @ 400 degrees for 20 minutes or until toothpick comes out clean.
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Cathleen Neil
[email protected]I love the texture of these muffins. They're so moist and fluffy.
Hamza Rasheed
[email protected]These muffins are a great way to start your day!
B Khan
[email protected]Overall, I thought these muffins were pretty good. I would definitely make them again.
Jeff Mayeux
[email protected]I found the recipe to be very easy to follow. The muffins were done in no time.
Sandy Masrihye
[email protected]These muffins are a bit too sweet for my taste.
Mominul Islam
[email protected]I've made these muffins several times, and they always turn out great. They're a family favorite!
Daisy Ramos
[email protected]These muffins are a great way to get your kids to eat their bran.
Omojarabi Olorunjuwon
[email protected]I love how moist and flavorful these muffins are. They're also very filling.
Sk Babu
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Paul Olugunwa
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Rawan Omar
[email protected]I found the recipe to be a bit confusing. The instructions were not very clear.
Kalema Ronald
[email protected]These muffins are a bit too dry for my taste.
jbreeze Skimmerhorn
[email protected]I made these muffins with whole wheat flour instead of all-purpose flour, and they turned out great! They were just as moist and flavorful as the original recipe.
M Yousif
[email protected]I love the addition of bran to these muffins. It gives them a hearty and wholesome texture.
Billal Munsi
[email protected]These muffins are a great way to use up leftover bananas. They're also a good source of fiber and other nutrients.
Tiana Singh
[email protected]I've been making these muffins for years, and they're always a hit with my family and friends. They're moist, flavorful, and filling, and they keep well for several days.
Hescot Ola
[email protected]These bran muffins are a lifesaver! I'm always looking for healthy and easy breakfast options, and these muffins fit the bill perfectly. They're also incredibly versatile - I've added everything from blueberries to chocolate chips to nuts, and they a