refrigerator bran muffins

first let me start off by explaining why this recipe is so great:

you make the batter {which says it makes 5.5 DOZEN - so use a large bowl!}, and then put it in your refrigerator for UP TO 6 WEEKS and just scoop out what you need, as you need it, to make as many muffins as you want at a time.

for REAL

so you wake up one morning and you are out of milk and you cant have cereal {cue disasterous tantrum from two year old AND his mommy...gotta have my cereal in the a.m.} - and you dont want toast for breakfast.  simple - scoop out and bake however many of these bad boys you want.  ready in 20 minutes.

heres how you do it:

here is what you need {plus salt}

first, mix the following together:

• 1 box {15-17 oz} wheat bran flakes {with or without raisins ...i did without and have never had them with}
• 5 cups all purpose flour
• 3 cups sugar
• 5tsp baking soda
• 2tsp salt

make a well in the middle and add:

• 4 eggs, beaten
• 1 quart buttermilk {ive heard nonfat works fine}
• 1 cup shortening, melted

mix all ingredients and stir just enough to moisten dry ingredients. 

 
use immediately or cover and refrigerate until ready to bake, as long as 6 weeks!

when ready to bake, spoon batter into greased muffin pans, 2/3 full.  bake at 350 for 20 minutes or until lightly browned.

take one: 

{honestly not staged...i didnt even know he threw his hand up there until the picture was already taken :) }

 take two:

note: you can also go ahead and bake them all and freeze them, they heat nicely in the microwave. 

i had mine with some butter and a tall glass of milk, bennett opted for some blackberry jelly.
either way: easy, convenient, and delicious.
enjoy!


note: i got this recipe from my mom, who got it from a friend in her church supper club, who originally got it from a Kelloggs bran flakes cereal box, that originally appeared in 1928! tried and true, id say