Six-Week Bran Muffins

(24 servings)

  • 2 large shredded wheat biscuits
  • 1 cup raisins
  • 1 cup boiling water
  • 1/2 cup shortening
  • 1 and 1/4 cup sugar
  • 2 eggs
  • 2 cups All Bran cereal
  • 2 and 1/2 cups flour
  • 1 tsp. salt
  • 2 cups buttermilk with 2 and 1/2 tsps. soda added
Combine shredded wheat, raisins, and boiling water. Set aside.

Cream shortening and sugar. Add to cereal mixture and blend well. Add eggs and All Bran cereal. Combine flour and salt and add alternately with buttermilk mixture.

Cover and refrigerate. This will keep for six weeks.

To bake, stir batter; then fill desired number of muffin cups 1/2 full.

Bake at 350 degrees for 15 minutes.

Although the recipe says this will last for six weeks, I've never had them last that long. We've eaten them all up long before then! Sometimes the batter will have a fermented look. Not to worry. That's normal. Enjoy!!

Mr Breakfast would like to thank SpartyFan for this recipe.

Recipe number 1973. Submitted 1/30/2007.