Ever-Ready Oat-Bran Muffins

Name: Ever-Ready Oat-Bran Muffins
Prep time: 20 min
Cook time: 25 min
Yield: 60
Ingredients: 2 cups (500 mL) water, boiling; 2 cups (500 mL) natural bran; 5 cups (1250 mL) Robin Hood® All Purpose Flour Robin Hood® Original All Purpose Flour; 5 tsp (25 mL) baking soda; 1 tsp (5 mL) salt; 1 cup (250 mL) All Vegetable Shortening; 3 cups (750 mL) granulated sugar; 4 eggs; 4 cups (1 L) buttermilk; 4 cups (1 L) Robin Hood® Oats Robin Hood® Quick Oats; 2 cups (500 mL) raisins or chopped dates

Prep Time 20 mins

Cook Time 25 mins

Serves 60

Difficulty N/A

Ingredients

2 cups (500 mL) water, boiling
2 cups (500 mL) natural bran
5 cups (1250 mL) Robin Hood^® All Purpose Flour
5 tsp (25 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) All Vegetable Shortening
3 cups (750 mL) granulated sugar
4 eggs
4 cups (1 L) buttermilk
4 cups (1 L) Robin Hood^® Oats
2 cups (500 mL) raisins or chopped dates

Robin Hood^® Original All Purpose Flour

Robin Hood^® Quick Oats

Directions

Step 1:

Pour boiling water over bran and let stand. In large bowl, combine flour, baking soda and salt. Stir well to blend.

Step 2:

Cream shortening and sugar together. Add eggs and buttermilk. Add liquid ingredients to flour mixture. Mix well. Add oats, raisins and bran. Stir well to blend.

Step 3:

Fill greased muffin cups 3/4 full. Bake at 375ºF (190ºC) for 15 - 20 minutes or until top springs back when lightly touched.

Storage

Step 4:

Keep unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 2 months. To bake, use batter directly from refrigerator and bake at 375ºF (190ºC) for 20 - 25 minutes.