3 T. plus 1 tsp. baking soda

1 T. kosher salt

1 C. vegetable shortening

2 C. sugar

4 large eggs

2 C. All-Bran cereal

2 C. boiling water

1 quart buttermilk

4 C. bran flakes

2 C. raisins

Nonstick vegetable spray

 

In a large bowl sift together the flour, baking soda, and salt. In a small bowl whisk the eggs. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, and whisked eggs.  In another large bowl, mix the All-Bran with the boiling water and let sit for 1 minute.  Add the buttermilk to the All-Bran mixture, then add the egg mixture and fold in the flour mixture. Stir in the bran flakes and raisins with wooden spoon. Cover the bowl with plastic wrap and chill in the refrigerator overnight. Preheat the oven to 375ºF. Lightly coat the muffin tins with vegetable spray and, using a disher, scoop the batter into the muffin tins. Place in the middle rack of the oven. Turn the heat up to 400ºF and bake for 20 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool before taking them out of the tins.

 

Yield:

Calories:

Fat:

Fiber: