"All Bran" Muffins

By desacad

I adapted this recipe to use the whole box of All Bran so that I wouldn't have to worry about it going bad. We don't eat boxed cereal. This recipe makes 5 dozen, so we put them in the freezer and take out what we need. The recipe calls for leaving the batter in the fridge and baking fresh each time, but I don't have room in my fridge for that.

Ingredients

• 1 box All Bran cereal (18.3 oz)
• 2 1/2 cups boiling water
• 1 1/4 cup butter
• 4 cups sugar
• 5 eggs
• 5 cups buttermilk
• 6 cups all-purpose flour
• 2 T baking soda
• 1 T salt

Details

Servings 60
Preparation time 30mins
Adapted from themoveablefeasts.wordpress.com

Preparation

Step 1

1.Preheat oven to 400 degrees F.
2.In a medium bowl, pour the boiling water over 2 cups of the bran and set aside. In a large mixing bowl, combine butter, sugar, eggs, and buttermilk until well blended. Then add the 4 cups of dry cereal and stir just to blend. Don't use a mixer.
3.Add flour, baking soda, and salt to the buttermilk mixture, then add the soaked bran. Stir gently to combine; do not over mix.
4.Fill greased muffin tins or tins lined with papers three quarters full. Bake for 15-20 minutes or until muffins have risen and are firm to the touch. Cool on wire rack.
5.You can keep this mix in the refrigerator, well covered, for a couple of weeks. Bake the muffins as you want them.
6.Any mix-ins (raisins, apples, blueberries, etc.) can be mixed in the day you bake, not when you make the mix.