They are so good, I don't mind taking the time and once done the muffins last for up to a month...or in my household...2 weeks...or less....
FYI...The recipe is from my mother's friend and we made them a lot back in the 1970's! It's a keeper.
One Month Muffin Dough
(Click here for printable version of recipe)
2 c. boiling water, poured over:
2 c. Kellogg's All Bran "Bran Buds". Let Set.
3 c. sugar
1 c. oil
1 qt. buttermilk
4 eggs, beaten
5 c. flour
5t. baking soda
1 t. salt
4 c. Kellogg's All Bran Cereal
Cream oil and sugar, add buttermilk, beaten eggs and hot Bran Buds cereal. Mix.
|(Disgusting to look at, but a necessary step!)|
Bake in a 400° oven for 20 minutes or till toothpick comes out clean.
Keep in quart jars or 2 three pound coffee can.
Refrigerate 24 hours, then use as needed.
Can keep up to 1 month in the refrigerator.
NOTES~~(It's going to get long this time!)
1. What really needs to be discussed is storage. While my mom and her friends used coffee cans, I find them somehow unfit for service, if not downright ugly. So I found a plastic storage container that fit the bill perfectly and takes little room in the fridge.
2. After the muffins have been baked and cooled, place them in a plastic food/bread bag.
3. I like to substitute 2 cups of the all purpose flour with 2 c. whole wheat pastry flour. I've also substituted egg beaters for the eggs and applesauce for the oil...or at least half the oil...
4. I've never tried it, but I bet diced dried apricots would be good in these...or raisins...or dried cranberries!
Update 05/2012: I didn't have Bran Buds last time I made these and used "The Original Fiber One Bran Cereal" as a substitute. I worked well, but the batter was a little "gloppier". Taste was not affected to any noticeable degree.