Receta All Bran Recipe Testing-Refrigerator Bran Muffins
All Bran Recipe Testing-Refrigerator Bran Muffins
A few weeks ago, I received a box from FOODBUZZ with these 3 boxes from Kellogg’s along with a few recipes. The recipes that they sent sounded interesting, but what to do with all that Bran?!?
A product to test–I am up for the challenge…
The first of my own recipes that I dug out, I haven’t made in 10 years, but I lived on these muffins in high school, making myself 2 every morning before school. Since they are called refrigerator bran muffins, you can probably guess that a large amount of batter is made and then kept in the refigerator until ready to use, right? Right. This makes a large amount of batter, but it lasts in the fridge for about 4 weeks, just use an ice cream scoop to make as many muffins as you want anytime you want …
Refrigerator Bran Muffins
INGREDIENTS:
- 2 cups boiling water
- 2 cups Kellogg’s All-Bran Bran Buds
- 1 cup shortening
- 3 cups sugar
- 4 beaten eggs-or 2 eggs+2 tablespoosn flax seed and 6 tablespoons water
- 4 cups buttermilk
- 5 cups flour
- 5 teaspoons baking soda
- 4 cups Kellogg’s All-Bran Original
- 1 teaspoon cinnamon
DIRECTIONS:
Preheat oven to 400 degrees. In a large mixing bowl, mix together the boiling water and All-Bran Bran Buds. Set aside. In a mixer, cream the shortening and sugar. Add eggs. Then alternate adding buttermilk and flour and baking soda. Pour in the bowl with the Boling water and All-Bran Buds and mix. Fold in Kellogg’s All-Bran Original and cinnamon. Using an ice cream scoop, fill greased, paperlined muffin cups. Bake for 15 minutes. Store the rest, covered, in the refrigerator for up to 1 month.