Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes Mama's Make-Ahead Bran Muffins Be the first to rate & review! 0 Photos Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving. Recipe by NerdMom Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 15 mins Additional Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 72 Yield: 72 muffins Jump to Nutrition Facts Ingredients 2 cups boiling water 2 cups bran cereal (such as All-Bran® Bran Buds®) 3 cups white sugar 1 ½ cups shortening 4 eggs 4 cups buttermilk 5 cups all-purpose flour 4 cups shredded bran cereal 2 cups raisins 5 teaspoons baking soda 1 teaspoon salt Directions Pour boiling water over Bran Buds® cereal in a medium bowl and let stand. Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again. Let sit in the refrigerator at least 4 to 6 hours before baking. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners. Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cook's Notes: This batter can be kept in the refrigerator for up to 6 weeks (although I must admit I've never had it longer than a couple of weeks). Over the years I've tried making some substitutions/changes with sugars/molasses, shortening/oil, different fruit, whole wheat flour, etc., but always come back to the original recipe. It can be doctored to your heart's desire, but it's a great recipe just as-is! Shredded apple, dates, or other diced dried fruit can be used instead of raisins. For large muffins (that's what we usually make) bake until a toothpick comes out clean, 20 to 30 minutes. I Made It Print Nutrition Facts (per serving) 135 Calories 5g Fat 23g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 135 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 6% Cholesterol 10mg 3% Sodium 167mg 7% Total Carbohydrate 23g 8% Dietary Fiber 2g 6% Total Sugars 13g Protein 2g Vitamin C 0mg 1% Calcium 22mg 2% Iron 1mg 6% Potassium 78mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved