6-week Bran Muffins
  • One 15 oz box raisin bran (7-1/2 cups)
  • 1 cup melted butter
  • 3 cups sugar
  • 4 eggs, beaten
  • 1 quart buttermilk
  • 5 cups flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  1. Mix raisin bran, sugar, flour, baking soda and salt in a very large mixing bowl. Add beaten eggs, melted butter and buttermilk and mix well.
  2. Store in a covered container in the refrigerator and bake as needed. Will keep for 6 weeks! Fill muffin cups 2/3 full and bake at 425°F for 15-20 minutes.
  3. DO NOT STIR after putting in the refrigerator! Just spoon out as needed. Let set overnight before first baking.
This is another recipe that I've had in my file for years. You can bake 1 or 2 muffins or a dozen at a time