Six Week Bran Muffins The Best Recipes
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| Six Week Bran Muffins |
"This batter can be stored for your refrigerator, unbaked for six weeks. Use handiest the quantity you want every day. Mine never appears to last that long!"
Ingredients :
- 6 cups boiling water
- 6 cups complete bran cereal
- three cups shortening
- 9 cups white sugar
- 12 eggs
- 12 cups buttermilk
- 15 cups all-reason flour
- five tablespoons baking soda
- 1 tablespoon salt
- 12 cups entire bran cereal
Instructions :
| Prep : | Cook : 216M | Ready in : |
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- In a huge bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold within the 12 cups of bran cereal. Stir best until moistened.
- Bake in a preheated 425 diploma F (220 degree C) oven for 20 to 25 minutes.
Notes :
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