Refrigerator Bran Muffins
1 c. Nabisco 100% Bran or Kellogg’s Bran Buds
½ c. shortening
1 c. sugar
2 c. buttermilk
2½ c. flour, sifted
2 t. soda
½ t salt
2 c. Kellogg’s All bran
Combine boiling water and add 1 c. bran and let
cool. Cream shortening, add sugar
gradually and beat until blended. Add
eggs one at a time, beating after each addition. Add buttermilk and cooled bran mixture and
blend. Sift flour with soda and salt;
add remaining bran to creamed mixture, stirring just until all dry ingredients
are moistened. Bake or store in covered
container in fridge and bake as needed.
(Batter will keep for 1-2 months)
To bake, fill greased muffin tins 2/3 full and bake in preheated 400
oven for 25 minutes. Makes 2 ½ dozen
muffins.
(Grandma Holmberg had these at her home all of the
time when we would visit her. They also freeze very well)