Mama's Make-Ahead Bran Muffins
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.
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Recipe Summary
Ingredients
Directions
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.