Tuesday, February 26, 2008

Michelle's Scrumptious Bran Muffins

1 c boiling water
3 tsp baking soda
1/2 c shortening
3/4 c sugar
2 eggs
2 ½ c flour (I use ½ white and ½ whole wheat flour)
½ tsp salt
2 cups Post Bran Flakes
1 cup Kellogg’s All Bran – original
2 cups buttermilk

Pour boiling water over soda. Mix and cool. Cream shortening and sugar. Beat in eggs. Add cooled soda water and mix.

Add flour, salt, cereals and buttermilk and mix.

Pour into greased muffin pans and bake at 375 for 15-20 minutes. Makes 2 dozen.

This recipe is great because you can make a few muffins and keep the rest of the batter in a sealed bowl in the fridge for up to 6 weeks. Then you can have fresh muffins without all the mess. I’ve also made the whole batch of muffins and frozen them in separate bags so I can pull out six at a time. They freeze well. Enjoy!

2 comments:

Delores Gaudet said...

Hey girl. Are these the muffins you sent my way when Hunter was born? If so, then let me just tell everyone five letters: F-I-B-E-R! It really works! Do you by chance have the calorie count on these? Just wondering what I could substitute to reduce the calories. I've really been craving muffins but Costco ones are totally out of the question. Most are about 700 calories each. I need to spice up my breakfasts. I think a muffin would do it. And something prepared would be a super bonus.

Michelle P said...

I don't have the calorie count on these. It was a recipe passed from Grandma. I would think they would be healthier than Costco. And yes, these are the muffins I brought after you had Hunter. I LOVE all the fiber. They are especially nice right after popping out a baby. Also, when my kids are constipated I make them these. I call them "poop muffins" Affectionately, of course! :-)