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

prep:
10 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 25 mins
Servings:
72
Yield:
72 muffins
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.

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  • 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.

Nutrition Facts

135 calories; protein 2.1g; carbohydrates 22.6g; fat 4.9g; cholesterol 9.6mg; sodium 166.7mg. Full Nutrition
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