6-Weeks Bran Muffins

  • Yield 5 to 6 dozen

Make up the batter and have bran muffins whenever your heart desires. This batter will keep in the refrigerator for six weeks!


2 cups boiling water
2 cups 100% Bran
5 cups flour
5 teaspoons soda
1 teaspoon salt
1 cup shortening
3 cups sugar
4 -- eggs
4 cups All Bran
1 quart buttermilk


  1. Mix water and Bran.  Let stand.  Sift together flour, soda and salt.  Cream shortening and sugar; to this add eggs one at a time beating after each addition; add All Brand and buttermilk.  Combine and mix all three mixes only until moistened.  Put in greased muffin tins.  Bake 15 to 20 minutes at 350F.
  2. The batter may be covered, refrigerated, and baked as needed.  It will keep for 6 weeks.

Recipe reprinted with permission from The Junior League of Little Rock’s Little Rock Cooks (Little Rock, Arkansas 1972).



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