Combine first five ingredients in a large bowl; mix well. Make a well in the center of mixture. Mix beaten eggs, buttermilk and melted shortening; pour into well.
Stir just enough to moisten dry ingredients. Cover and store in refrigerator at least overnight. Will keep (covered)in refrigerator for up to five weeks.
When ready to bake, spoon batter into greased muffin pans, filling 2/3 full. Bake at 350 for 20 minutes.
Originally Submitted
8/20/2009
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