Make no mistake, these are not the dense dry bran muffins you have had before. These are light, sweet, moist parcels of goodness that fill your house with a delicious aroma.
1 cup shortening or butter
2 cups boiling water
2 cups sugar or honey
1 quart buttermilk
5 cups flour (white or whole wheat)
4 beaten eggs
5 tsp baking soda
2 tsp salt
mix it all up
Spoon batter into muffin tins until each is 2/3 full. Bake at 350 for 15-17 minutes.
***the batter is good in the fridge for 7-10 days**** isn't that AWESOME?!? Just keep it in a ziplock. You can make hot muffins every day of the week. My kids and I LOVE these things.
thanks Aleena for the recipe!
2 comments:
I agree. Monica gave me this recipe and I make them all the time and my roommates love them.
SOOOOOO good!
I haven't made these for years but I remember that you could microwave these in well greased custard cup for individual or a couple of muffins. I don't remember how long it took.
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