Refrigerator Bran Muffins

(Granny’s Note: My favorite.)

  • 1 cup water, boiling
  • 2 cups 40% bran flakes
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1/2 cup buttermilk or sour milk
  • 1 cup AllBran
  • 1/2 cup raisins

Directions: (Will need four separate bowls: A, B, C, and large mixing bowl)

  1. In bowl A, pour water over bran flakes; set aside to cool.
  2. In large mixing bowl, mix shortening and sugar. Add eggs and mix well.
  3. In bowl B, salt and flour; set aside.
  4. In bowl C, mix baking soda with buttermilk.
  5. Add about 1/3 bowl A, 1/3 bowl B, and 1/3 bowl C to large mixing bowl; mix well. Repeat until bowls A, B, and C are empty.
  6. Blend AllBran and raisins into batter in large mixing bowl.
  7. May bake immediately or cover and refrigerate for up to 4 to 5 weeks. (If refrigerated, DO NOT STIR.)
  8. Dip into muffin tins.
  9. Bake at 350 until inserted toothpick comes out clean. (Makes about 30 muffins; baked muffins will keep at room temperature in a closed container for several days.)

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