Refrigerator Bran Muffins
From Carole Bartholomew (originally from Alma Henke and Meta B Mandigo)
- 2 cups boiling water
- 2 cups Bran Buds
- ½ cup shortening
- 3 cups sugar (may reduce to 2 ½ cups)
- 4 eggs, beaten
- 1 quart buttermilk
- 5 cups flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 4 cups Bran Buds
- 2 cups dates, chopped/crystals
Mix water with the 2 cups bran and let stand to soften. Cream shortening, sugar, eggs, and buttermilk and scalded bran.
Sift flour, soda, and salt. Add at once. Fold in remaining bran until moistened.
Bake in muffin tins filled ⅔ full for 20 minutes at 375°F.
Yields 60 medium muffins. Original recipe was a double batch and yielded 120 medium muffins.
Use 1/4 cup batter for large muffin tins and less for smaller tins. If you use muffin pans, check for doneness at 20 minutes, then bake longer if needed.
Batter may be stored in refrigerator 3-6 weeks and baked as needed.
Cover the date crystals with some of the buttermilk to soften.
1 cup dry buttermilk and 4 cups water = 1 quart buttermilk