I just made those yummy Bran Muffins that can keep in your fridge for a couple months. They never last that long...I can't imagine testing that out! I baked some with walnuts and raisins to take to Sarah, the temporary invalid. Here's the recipe:
Bran Muffins
Cream: 2 1/2 cups sugar
1 cup shortening
Add: 4 eggs, beaten
In another bowl: 4 cups Kellogs All Bran Cereal
2 cups Nabisco All Bran (I couldn't find it so I used Fiber One All Bran)
Add: 2 cups boiling water to soften cereal, let sit for a few minutes
Add: 1 quart buttermilk
In yet another bowl, sift:
5 cups flour
4 tsp. baking soda
1 tsp. salt
Mix all the ingredients together. Place cupcake papers in the muffin tin or spray well with PAM.
Fill about 2/3 full. Bake at 400 degrees for 25 minutes (I like them a little less done so I would cook them about 20 - 22 min.) Store the remainder in the fridge in an airtight container. You can add Raisins, Dates, crushed pineapple, walnuts, pecans. cranberry's or any combination of the above. I usually keep it plain until I am ready to bake, then I add whatever sounds good at the time. (I am going to add some orange zest, a bit of concentrated OJ and cranberries to some). Then I like to top them off with raw sugar crystals before I pop them in the oven.
ENJOY!
