Mama's Make-Ahead Bran Muffins

Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 135 Calories

Ingredients

• 4 eggs
• 1 teaspoon salt
• 3 cups white sugar
• 1 ½ cups shortening
• 5 cups all-purpose flour
• 2 cups raisins
• 2 cups boiling water
• 4 cups buttermilk
• 5 teaspoons baking soda
• 2 cups bran cereal (such as All-Bran® Bran Buds®)
• 4 cups shredded bran cereal

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Step 2

Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.

Step 3

Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.

Step 4

Let sit in the refrigerator at least 4 to 6 hours before baking.

Step 5

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.

Step 6

Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.