My sister and I have a secret to losing our baby weight and it's these muffins. They aren't low fat or necessarily low calorie, but they are FILLING. But even when I've lost my baby weight I still make them year around. This recipe makes a huge batch. It fills my Kitchen Aid to the brim, but you can store the batter in for your fridge for up to 6 weeks. So a few mornings a week I throw a few in the oven. The whole house smells yummy and everyone gets warm muffins right out of the oven. Awesome, right?
My mom has been making these since I was little and over the years I've seen a million variations. They are all very similar, but here is what I use:
2 Cups of Boiling Water
5 tsp Baking Soda
5 Cups of Flour
1 tsp Salt
4 Cups of All-Bran (the cereal)
2 Cups of Bran Flakes (the cereal... I just buy a generic brand)
2 Cups Sugar (don't judge... this recipe makes a ton of muffins, remember :)
1 Cup Shortening
4 Cups Buttermilk (I buy the powdered kind so I always have some on hand. I've also REALLY been in a bind and made my own buttermilk with lemons and milk. See replacement below.)
Mix boiling water and baking soda. Set aside to cool. Combine flour, salt, All-Bran, and bran flakes. Set aside. Cream sugar and shortening. Stir in eggs one at a time. Beat well. Stir in buttermilk and soda liquid. Stir in bran mixture. Refrigerate overnight. Yes, I just said overnight! You don't have to, but they are so much better if you do.
Bake at 375º for 20 minutes. Makes 5 1/2 dozen. Store in the fridge for up to 6 weeks.
My daughter had a lot of food allergies, including eggs and dairy, so I would substitute the items below to meet her needs. They weren't as fluffy, but they were still pretty good. This is also good for Vegan lovers.
Egg Replacement: 1/4 Cup of Applesauce per egg
Buttermilk Replacement: For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. My daughter couldn't drink cows milk, so I would use rice milk.