Yields:
48 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
20 Mins
Total Time:
40 Mins
Peggy got this recipe from Ann Tripple (Lew’s sister) in Oregon, who cooks for 9 people and likes to keep it simple. I checked with her on the difference in flour from the previous recipe (Millie’s All-Bran Muffins) and she confirmed that these amounts are correct. You decide!
Ingredients
Adjust Servings
-
Bran Mixture
- Egg Mixture
- Dry Ingredients
- Wet Ingredients
- Stir-Ins
Instructions
- Preheat oven to 375°.
- Stir boiling water and bran together for 1 minute, then set aside to cool.
- In another bowl, mix together the eggs, sugar, shortening.
- Sift together the dry ingredients, adding them to the egg mixture alternating with the buttermilk.
- Stir in the All-Bran (and raisins, if using). And mix in the cooled bran mixture. Blend ingredients gently.
- Bake for 17-20 minutes at 375°.
Notes
Muffin mixture may be baked immediately, or stored in the refrigerator for up to 6 weeks. It's great to bake out a few fresh in the morning. The muffins are very tender and moist.