Refrigerator Bran Muffins

I love this recipe. It is so easy to put together, and the perfect thing to have in your refrigerator on a busy morning. You mix this all together, and then can leave the batter stored in your refrigerator for up to 5 weeks before you use it. My mom gave me this recipe, and I have no idea where it came from before her!

And for those of you afraid of Crisco, you might be able to substitute oil or butter or something, but I have never tried it. I have a feeling it is the Crisco that allows it to be stored in the refrigerator for awhile. If you try something else and it works–let me know! 🙂

1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 cups buttermilk
2 cups All-Bran Cereal
1 cup boiling water
1 cup oatmeal
1 1/4 cups white flour
1 1/4 cups whole wheat flour (though you can use all white flour if that is what you have or prefer)
2 1/2 tsp baking soda
1/2 tsp salt

Cream together sugar and shortening. Add eggs.

Place the All-Bran cereal in a separate bowl and pour the boiling water over the cereal. Let stand.

In a separate bowl, mix together flour, soda and salt. Add flour mixture and buttermilk to egg mixture and mix well. Add cereal and oatmeal and mix well.

Bake at 375 for 18 minutes. Refrigerate leftover batter. When ready to use dip batter from container without strirring.

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