Mama's Make-Ahead Bran Muffins

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

2. 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.

3. Let sit in the refrigerator at least 4 to 6 hours before baking.

4. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.

5. Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.

6. 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.