Recipe Share: Six Weeks Muffins

I'm doing my first ever recipe share on my blog today!  I've been enjoying this recipe so much over the last few months that I just had to share!  My mom gave me this recipe for these yummy little bran muffins and I absolutely love it because 1) They taste delicious 2) It makes a huge batch of batter 3) They are bran muffins so they are actually good for you! and 4) The batter keeps in your refrigerator for up to 6 weeks (hence the name 'six weeks muffins') so you only make the batter once and then in the morning, just plop some in a muffin tin, throw 'em in the oven, and freshly baked muffins are ready to go 20 minutes later.  

The batter is easy to make, too, which is nice!  I usually cut the recipe in half (since it's SOO huge) and that will last my family a couple weeks.

Half of the recipe filled up this container!

Ready to go in the oven!

20 minutes later they are ready to eat!

All four members of my family love them, too, which is great!  Here's the recipe for you:

Six Weeks Muffins

6 c. All Bran
2 c. boiling water
1 c. shortening, melted
3 c. sugar
1 qt. buttermilk
5 c. flour
5 eggs beaten
5 tsp. soda
2 tsp. salt
Pour boiling water over 2 c. All Bran and let stand while assembling the rest of the ingredients. Mix in shortening. Mix the rest of Bran with sugar, eggs, and buttermilk. Sift flour, soda, and salt. Combine all ingredients and bake as needed. 400 degrees, 20 min.  Batter keeps for up to 6 weeks.
 
**Two little changes I've made over time to the recipe.... First, I use whole wheat flour and I think they taste so much better this way!  I was actually out of regular flour one time so used whole wheat instead and was amazed at how much tastier (and healthier) they were this way!  Also, I shared the recipe with my friend Emily and she started adding a little cinnamon to the batter.  I did that the last time I made them and they were delicious!!
 
Enjoy! :)