Graham Muffins
📜 Collection: GC | ✍️ Attribution: Ruth Marshel | 📂 Category: Bread A classic large-batch refrigerator bran muffin recipe from Ruth Marshel that yields delicious, fresh-baked muffins on demand. The versatile batter can be stored safely in the refrigerator for up to two weeks.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 20 mins | 1-2 weeks (refrigeration) | 5-6 dozen muffins |
🔪 Key Equipment
- Medium bowl
- Very large bowl
- Separate mixing bowl
- Muffin tins
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 Cups | All-Bran or Bran Buds Cereal | Divided |
| 2 Cups | Boiling Water | Hot |
| 1 Cup | Crisco or other vegetable Shortening | Softened |
| 2 ½ Cups | Sugar | Granulated |
| 4 | Eggs | Large |
| 1 Quart (4 Cups) | Buttermilk | Cold |
| 5 Cups | Flour | All-purpose |
| 5 Teaspoons | Baking Soda | Leavening |
| 1 ½ Tablespoons | Salt | Standard |
| To Taste | Raisins or Dates | Optional |
Instructions
Step 1: Soak the Bran
- In a medium bowl, pour the 2 cups boiling water over 2 cups of the bran cereal. Stir and set aside to cool completely.
Step 2: Cream the Base
- In a very large bowl, cream together the 1 cup vegetable shortening and 2 ½ cups sugar. Add the 4 eggs one at a time, beating well after each addition until fluffy and smooth.
Step 3: Combine Liquids and Dry Elements
- In a separate bowl, whisk the 5 teaspoons baking soda and 1 ½ tablespoons salt into the 1 quart buttermilk.
- Add the buttermilk mixture to the creamed sugar mixture. Stir in the cooled, soaked bran cereal from the first step until incorporated.
- Add the remaining 4 cups dry bran cereal and the 5 cups flour to the wet ingredients. Stir gently until just combined.
Step 4: Add Mix-ins and Store
- If desired, gently fold in raisins or dates.
- Store the batter in a large, covered container in the refrigerator. It will keep fresh for 1-2 weeks.
Step 5: Bake
- To bake, preheat the oven to 400°F. Spoon the cold batter into greased or lined muffin tins, filling them about two-thirds full.
- Bake for 15-20 minutes until golden brown and a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Store the unbaked batter in a covered container in the refrigerator for up to 1-2 weeks, baking fresh batches as needed.
Original Recipe Scan
