Refrigerator Bran Muffins

This is a recipe that I adapted from Majorie Hinckley's bran muffin recipe found in her book Small and Simple Things. I substituted 1/4 cup of unsweetened applesauce for each of the the eggs. Instead of using buttermilk, I made a buttermilk substitute with soy milk and lemon juice. These muffins turn out great and I am so suprised by how much my family enjoys bran muffins!


 

[Source: myrecipes.com]

2 cups boiling water
6 cups Kellogg's All Bran Cereal
1 cup shortening
1 1/2 Cups sugar
1 cup unsweetened applesauce
1 quart soy milk mixed with ¼ cup Lemon juice
5 cups flour
5 tsp. baking soda
1 tsp. salt

Put the cereal in a large bowl and pour the 2 c. of boiling water over it. Stir until water is absorbed. Add 1 c. shortening and mix well. Add remaining ingredients and mix. Spoon the batter into lined muffin tins. Fill each muffin cup about 2/3 full. Bake at 400 degrees for 10-15 minutes, or until a toothpick comes out clean.

This makes a lot of muffins (somewhere around 75-100). The batter is able to be stored in the refrigerator in an airtight container for up to two weeks if you are unable to use all the batter at once.