Ingredients
48
48 servings
- •5 cups all-purpose flour
- •4 cups bran flakes cereal
- •3 cups white sugar
- •5 teaspoons baking soda
- •2 teaspoons salt
- •4 eggs, beaten
- •1 cup melted shortening, cooled
- •4 cups buttermilk
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well.
- Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutritional Facts
Per 48 servings
- Calories: 155
- Carbohydrate: 25g
- Fat: 5g
- Fiber: 1g
- Protein: 3g
- Sugar: 14g
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