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Six-Week Bran Muffins Recipe
This is a very large yield and delicious recipe for plain, sweet, six-week bran muffin batter that you can keep safe in your refrigerator for a long time.
Ingredients
- 6 cups boiling water
- 6 cups whole bran cereal
- 3 cups shortening
- 9 cups white sugar
- 12 eggs
- 12 cups buttermilk
- 15 cups all-purpose flour
- 5 tablespoons baking soda
- 1 tablespoon salt
- 12 cups whole bran cereal
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