My husband told me a while back he was tired of eating cereal everyday and asked me if I would make his mom’s famous 6 Week Bran Muffin recipe. He’s in his final year of his Master’s and he needed something easy to grab and go when he goes to school in the morning. I hadn’t made these for a long time, so I was happy for the request.
These are the best bran muffins I’ve ever tasted and are well known in my husband’s family. They’re super delicious, easy to make, and the best part, the dough can last up to six weeks in the fridge. Sounds too good to be true! I love how I can take my time and make a batch here, a batch there, without worrying the batter is going to go bad. I thought I’d share this special recipe that’s been passed down for generations with y’all.
Slather some butter, honey butter, honey, or jam and get ready to be in heaven! I’ll be honest, I love eating the batter even more than the muffins.
- 1 cup shortening
- 1 cup sugar
- 4 eggs
- 5 cups flour
- 1 tbs salt
- 1 quart buttermilk
- 2 cups boiling water
- 5 tsp baking soda
- 2 cups Bran Flakes cereal
- 4 cups All Bran cereal
- Combine shortening, sugar, eggs, buttermilk, flour, salt, and buttermilk. Add soda and water, then All Bran and bran flakes. Cover and store in refrigerator. Grease cupcake pan and bake at 400 degrees for 20 minutes.
*Tip make sure to use a very large mixing bowl when you make these, it will make your life much easier.