(Photo by me, Doris)
I’m told this muffin got its name because you can mix up this large batch of batter and bake a small amount of muffins daily– letting the rest of the batter wait in the refrigerator for up to 7 weeks. Instead of doing it that way, I bake all of the muffins up right away and freeze them in Zip-Lock bags. I defrost about six at a time and keep them in the refrigerator.
Dean’s wife Edwina served us a muffin from this recipe when we visited them in Idaho during October of 2008– SO GOOD!
INGREDIENTS and DIRECTIONS:
2 cups boiling water
2 cups 40% bran or All-Bran
Pour the boiling water over the bran and set aside until it cools.
In large mixing bowl (I use my Kitchen Aid stand mixer) cream together:
1 cup shortening
1 and 1/2 cups granulated sugar
1 and 1/2 cups brown sugar, packed
4 large whole eggs
Add (and mix well):
5 teaspoons baking soda
2 teaspoons salt
1 quart buttermilk
4 cups All Bran
5 cups flour
I add extra ‘stuff’ to this recipe– ground flax seed, a little wheat germ, nuts, craisins or dried cherries, and sometimes raisins. Peeled/sliced and diced apple could also be added. These muffins always turn out well for me.
I use the larger size of muffin tin with paper liners and fill them about 2/3 full. For me, they bake up nicely at 350 degrees for about 25-30 minutes. Test first batch with a toothpick to see how the baking time is working out for you.
Source Recipe: http://milkmaidrecipebox.blogspot.com