Millie’s All-Bran Muffins
This recipe and Six-Week Bran Muffins are very similar, except the amount of flour is very different. Try them both! This one came from Millie Gable, with a notation that she got it from Marilyn Quigley, ET.
Servings: 12 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 1 cup 100% bran
  • 1 cup boiling water
  • 1 cup sugar
  • 1/2 cup shortening
  • 2 eggs (beaten)
  • 3/4 cup raisins (to your taste)
  • 2 cup All-Bran
  • 2 cup buttermilk
  • 2 1/2 cup flour
  • 2 1/2 tsp baking soda
  • 1/2 tsp salt
Instructions
  1. Preheat the oven to 375°.
  2. Pour boiling water over 100% Bran, let stand while mixing other ingredients.
  3. Cream sugar and shortening, add eggs and buttermilk and mix well. Add All Bran, sift dry ingredients and fold in.
  4. Stir in the cooled 100% Bran mixture and the raisins.
  5. Bake at 375° for 12-15 minutes. Test for doneness.
Recipe Notes

Mixture or portions of it may be stored in the refrigerator in an airtight container for 4-6 weeks.