Orange Ever Ready Bran Muffins
Print recipeIngredients
- 1 cup crushed bran flakes (2 cups whole bran flakes)
- 1 cup quick oats
- 1 cup cooking bran
- 1 Cups boiling water
- grated rind from 2 oranges
- 1 cup orange juice
- 1/2 cup shortening (e.g. Crisco)
- 1 1/2 Cups white sugar
- 2 eggs
- 2 Cups buttermilk
- 1 Tsp vanilla extract
- 2 1/2 Cups all purpose flour
- 4 Tsp baking soda
- 1/8 Tsp salt
- 1 cup dried apricots (chopped)
- 1 cup cooking dates (chopped)
Topping
- 2 Tbsp white sugar
- 1/4 Tsp cinnamon
Directions
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Combine the crushed bran flakes, quick oats, cooking bran, boiling water, orange rind and orange juice in a large bowl, mix well, and set aside to cool.  | |
| Cream shortening and sugar in a large bowl; add eggs, buttermilk and vanilla and beat until smooth. | |
| The easiest way to chop the apricots and cooking dates is to use scissors. They should be cut into pieces about the size of peas. | |
| Cream shortening and sugar in a large bowl; add eggs, buttermilk and vanilla and beat until smooth. | |
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Combine flour, baking soda, and salt. Stir into creamed mixture and mix to blend. Stir this mixture into orange mixture along with the apricots and dates. Mix well.  | |
| Store in a covered container in the refrigerator for at least 6 hours before baking. Batter will keep for up to 5 weeks, so you only need to bake as many muffins as you need at one time. Makes about 2 1/2 dozen muffins.. | |
| Topping | |
| Mix the cinnamon and sugar together. Keep in a covered container in the cupboard as the topping is for the whole recipe. You just need a little sprinkle for each muffin. | |
| Ready to Bake? | |
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Grease a muffin tin or use paper or silicon muffin cup holders. Fill as many muffin holders as you would like 3/4 full. Sprinkle with topping mixture.  | |
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Bake at 400 °F for 22- 25 min, or until cake tester comes out clean or top springs back when lightly touched.  | |