Return to Content

Agnes's Ever-Ready Bran Muffins

by

Yield: 48 muffins

Having 4 batches of ready-to-be-baked bran muffin batter in the refrigerator is in the same luxury category as a coffee maker timed to wake you up as it brews. Agnes's version of this high-fiber muffin makes 4 quarts of batter that will keep for 6 weeks in the refrigerator. Don't freeze the batter, she warns.

Ingredients:

  • 2 cups raisins
  • 2 cups boiling water
  • 5 cups All-Bran cereal
  • 1-1/2 cups sugar plus 1-1/2 cups maple syrup, molasses, or honey, or 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1 quart buttermilk
  • 5 cups unbleached all-purpose flour
  • 5 teaspoons baking soda

Instructions:

Mix the raisins and boiling water with 2 cups of the cereal. Set aside.
In a large bowl, mix the sweetener and oil. Then stir in the eggs, buttermilk, and remaining 3 cups cereal.
Mix the flour and baking soda and add to the egg-buttermilk mixture. Add the bran-raisin mixture. Refrigerate in jars.
Each quart makes 12 muffins. To bake, spoon the batter into greased muffin tins. Fill two-thirds full. Bake in a preheated 400 degree F. oven for 15 to 20 minutes. Cool slightly before removing from pans. Serve warm or cooled.
Updated Thursday, August 7th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111