Ice Box Bran Muffins

5.0(6)

A co-worker gave this recipe to me over 40 years ago. Anyone that has tasted this bread has always asked for the recipe. It not only freezes well, but it makes a large batch that will keep for 6 weeks refrigerated.

by Maxine·published 2006-10-08

Open original recipe

Breads

Servings

72 muffins, 72 serving(s)

Total time

45 min

prep 25 min

Calories / serving

112 kcal

Ingredients (10)

serves

2 cups boiling waterwater
2 cups all-bran cereal or 2 cups bran buds
3 cups white sugarsugar
1 cup Crisco
4 eggsegg
1 quart buttermilkbuttermilk
5 cups flourflour
1 teaspoon saltsalt
5 teaspoons baking sodabaking-soda
4 cups all-bran cereal

Instructions (5 steps)

01Pour boiling water over All-Bran or Buds and let stand.
02Cream together Crisco and sugar and add to bran.
03Add the well-beaten eggs and buttermilk and the soaked bran mixture.
04Then slowly add the flour, salt, soda and fold in 4 cups All-Bran.
05Store in covered container in the refrigerator and use as desired. Improves with age. If you have leftovers, microwave for about 20 seconds. When filling muffin pans, do not stir refrigerated batter. Bake for 20 minutes at 375°. Will keep 6 weeks in refrigerator.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.