When I got married, I was told immediately that I needed to memorize this recipe. I ignored this advice, which may account for the majority of our first year ‘issues.’ I learned my lesson well and will now pass this on to you, dear Reader, in the hopes of improving your life.
These freeze amazingly… both the batter and the cooked muffins. Raw batter will keep in your fridge for up to 6 weeks if you want to make just a few at a time. This recipe makes A TON. Like, you-might-have-to-mix-it-in-your-sink A TON. Shield your eyes from the amount of sugar, lard, and buttermilk. It masks the cardboard fiber taste. Counteract the insane-ness by adding some strawberries or blueberries in the mix. It will make you feel better.
soak together: 2 cups boiling water, 4 cups Bran Buds (cereal aisle, up top… no-man’s land), 2 cups All Bran cereal
mix in a LARGE large bowl: 1 cup shortening, 3 cups sugar, 3 tsp. salt, 4 beaten eggs, 5 cups flour, and 5 tsp baking soda dissolved in a quart of buttermilk . The buttermilk/baking soda combo makes quite a literal splash… make sure your kids are around to watch the reaction. I dump the baking soda in the quart, throw the cap back on, and shake like mad.
Now, mix everything together until your arms are about to fall off. Bake at 350° for 20 minutes (or until golden brown) in a greased or lined muffin tin. Personally, I am a fan of the silicone muffins cups. Genius.
If you make these, please hide the results from my 2 bran muffin junkies. They are a little out of control about these things.