Mama's Make-Ahead Bran Muffins
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.