| MAKE-AHEAD BRAN MUFFINS |
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Makes about 54 muffins.4 cups whole bran cereal (9 ounces) 2 cups crushed shredded wheat biscuits (3 ounces) 2 cups boiling water 1 cup CRISCO all-vegetable shortening or 1 CRISCO Stick 4 cups buttermilk 4 eggs, beaten 5 cups sifted flour 2 cups sugar 3 teaspoons baking powder 3 teaspoons baking soda 2 teaspoons salt Preheat oven to 400ºF. In large bowl, combine the cereals; stir in the boiling water. Stir in Crisco until melted. Add buttermilk and eggs; mix well. Combine flour, sugar, baking powder, baking soda, and salt. Add all at once to cereal mixture, stirring just till moistened. Store in a tightly covered container in refrigerator up to 4 weeks. To bake, fill greased muffin pans 2/3 full. Bake at 400ºF for 23 to 28 minutes. Note: Baking time will increase the longer the batter is stored. |
