Bran Muffins

This recipe has been in our family for decades. It is unique because you can store the batter in the refrigerator for up to 3 weeks. There is nothing like a muffin hot out of the oven to enjoy for breakfast or even dessert.



1 Cup Butter

1 ½ Cups Brown Sugar

1 ½ Cups White Sugar

4 eggs

1 quart Buttermilk

2 Cups All Bran cereal

4 Cups Bran Flakes

1 Cup Boiling water

5 Cups Flour

5 teaspoons baking soda



In a small bowl, pour the boiling water over the All Bran and let cool.

Cream the butter and sugars until light and fluffy

Add the 4 eggs and mix well

Add the 5 Teaspoons of baking soda.

Add the 4 Cups of Bran Flakes to the mixture and pour the buttermilk over top.

Let stand for 10 minutes.

Add the All Bran and 5 Cups of flour.

Combine all ingredients but do not over mix.

Store in airtight container for up to 3 weeks.

Bake muffins @ 400 degrees for 20-30 minutes.