Six-Week Bran Muffins
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!
Servings: 48 yield(s)
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Ingredients
    Bran Mixture
  • 2 cup Nabisco 100% Bran
  • 2 cup water (boiling)
    • Egg Mixture
  • 4 eggs
  • 2 cup sugar ((she uses 1 3/4 c))
  • 1 cup shortening
    • Dry Ingredients
  • 3 cup flour
  • 5 tsp baking soda
  • 2 tsp salt
    • Wet Ingredients
  • 1 qt buttermilk
    • Stir-Ins
  • 4 cup Kellog's All-Bran
  • 2 cup raisins (if desired)
Instructions
  1. Preheat oven to 375°.
  2. Stir boiling water and bran together for 1 minute, then set aside to cool.
  3. In another bowl, mix together the eggs, sugar, shortening.
  4. Sift together the dry ingredients, adding them to the egg mixture alternating with the buttermilk.
  5. Stir in the All-Bran (and raisins, if using). And mix in the cooled bran mixture. Blend ingredients gently.
  6. Bake for 17-20 minutes at 375°.
Recipe 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.