Six-Week Bran Muffins

Six-Week Bran Muffins

(24 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Six-Week Bran Muffins?
From morning joe

You have to purchase the original shredded wheat biscuits... not cereal. You can find them beside the shredded wheats in the cereal isle.

Comment submitted: 6/18/2009 (#8308)



From Punkin

I remember this one from some time ago, but question what is "2 large shredded wheat biscuits"? Could that be boxes because just two biscuits does not seem correct for the amount of ingredients to create 24 muffins. Perused your total breakfast site the other day and was blown away for the amount of work here and the recipes are fabulous. Will be back!

Comment submitted: 1/6/2008 (#4323)





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