Shaker Bran Muffins


  • 2 cups boiling water
  • 6 cups whole bran cereal
  • 3 cups sugar
  • 1 cup shortening
  • 3 cups ground raisins
  • 1 quart buttermilk
  • 4 eggs
  • 5 cups sifted flour
  • 1 teaspoon salt
  • 5 teaspoons baking soda


  1. Pour boiling water over 2 cups cereal; set aside.
  2. Cream sugar, shortening, raisins, buttermilk and eggs together.
  3. Fold flour, salt, baking soda and remaining cereal into creamed mixture.
  4. Add soaked cereal to batter; mix only until dry ingredients are moistened.
  5. Store in refrigerator.
  6. Do not stir when ready to use. Spoon into greased muffin tins, filling cups 2/3 full. Bake at 400 degrees F for 20 minutes.

Yield: 1 gallon

Will keep in refrigerator for 4 to 6 weeks.

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