This recipe makes a lot of muffins. Halving the recipe would probably be perfect. I'm guess that would make about 24 muffins, not sure. This recipe is nice because you keep the batter in the fridge so if you feel like a muffin at anytime during the six weeks this batter stays good for you can quickly make yourself a muffin.
Ingredients:
5 cups All-Bran cereal
4 eggs
2 1/2 cups sugar
1/2 cup molasses
1 cup shortening
1 qt buttermilk
5 cups flour
5 tsp baking soda
1 tsp salt
Directions:
Pour 1 cup hot water over 1 cup All-Bran. Set aside. Cream eggs, sugar, molasses, shortening. Add buttermilk, flour, baking soda, and salt. Stir in 4 cups dry All-Bran. Mix lightly. Never stir again! Store in refrigerator. Stores for up to 6 weeks. Line muffin pans with paper liners or grease. Bake at 400 for 18-20 minutes.
