Bran Muffins

📜 Collection: Unknown Twenty Six | ✍️ Attribution: Jean Williams (Gwen Frame) | 📂 Category: Breakfast A delightful recipe for wholesome bran muffins loaded with raisins and buttermilk. Perfect for preparing ahead of time with a batter that stores in the refrigerator for weeks.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	20 mins	None	12 servings

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🔪 Key Equipment

• Mixing bowl
• Muffin tins

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Ingredients

Batter Ingredients

Measurements	Ingredients	Prep / Notes
1 cup	Sugar	None
1/2 cup	Shortening	None
2	Eggs	None
2 1/2 cups	Flour	None
2 1/2 tsp	Baking Soda	None
1/2 tsp	Salt	None
2 cups	Buttermilk	None
1 cup	Boiling Water	None
1 cup	100% Bran	None
2 cups	All Bran	None
3/4 cup	Raisins	None

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Instructions

Step 1: Mixing Base

1. Cream 1 cup sugar and 1/2 cup shortening. Add 2 eggs one at a time.
2. Add 2 1/2 cups flour, 2 1/2 tsp baking soda, and 1/2 tsp salt, then add 2 cups buttermilk. Mix until smooth.

Step 2: Soaking and Combining

3. Pour 1 cup boiling water over 1 cup 100% bran, let stand until absorbed and cooled.
4. Blend this mixture into batter. Add 3/4 cup raisins and 2 cups All Bran, and mix.

Step 3: Baking

5. Refrigerate covered up to 5 weeks.
6. Scoop batter without stirring. Bake in greased tins for 20 minutes at 400 degrees until golden brown and cooked through.

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💡 Make-Ahead & Storage: The prepared batter can be stored covered in the refrigerator for up to 5 weeks.

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Original Recipe Scan