Ruth Marshel's Refrigerator Bran Muffins

A fantastic, large-batch refrigerator bran muffin recipe from Ruth Marshel. Although the card is titled “Graham Muffins,” the ingredients are for a classic bran muffin. The batter keeps for weeks, so you can have fresh muffins anytime.

Author

Ruth Marshel

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Recipe

Measurements	Ingredients
6 Cups	All-Bran or Bran Buds Cereal, divided
2 Cups	Boiling Water
1 Cup	Crisco or other vegetable Shortening
2 ½ Cups	Sugar
4	Eggs
1 Quart (4 Cups)	Buttermilk
5 Cups	Flour
5 Teaspoons	Baking Soda
1 ½ Tablespoons	Salt
To Taste (Optional)	Raisins or Dates

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Instructions

1. In a medium bowl, pour the 2 cups of boiling water over 2 cups of the bran cereal. Stir and set aside to cool completely.
2. In a very large bowl, cream together the shortening and sugar. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk the baking soda and salt into the buttermilk.
4. Add the buttermilk mixture to the creamed sugar mixture. Stir in the cooled, soaked bran cereal from the first step.
5. Add the remaining 4 cups of dry bran cereal and the 5 cups of flour to the wet ingredients. Stir until just combined.
6. If desired, fold in raisins or dates.
7. Store the batter in a large, covered container in the refrigerator. It will keep for 1-2 weeks.
8. 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, or until a toothpick inserted into the center comes out clean.

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