Mom's Bran Muffins

These muffins are wonderful. The dough keeps for up to six weeks in the refrigerator. My mother used to bake some up, put them on a decorative paper plate, wrap in saran wrap and take them around to her neighbors. When she made them, she always had a plateful for any family that dropped by also.

Bran Muffins
1 15 oz. bran flakes with raisins
2 cups sugar
5 cups flour
5 teas. soda
scant tea salt

I pour all of the dry ingredients in the largest bowl that I have. I stir through the dry ingredients to blend them.

Now add 4 eggs beaten
1 cup of cooking oil
1 quart buttermilk

Add 1 cup of raisins and mix in well

After I have it thoroughly mixed in the large bowl I transfer it to a tupperware bowl with a lid for storing in the refrigerator.


The dough was in the refrigerator for four days. Grandson, Elliot, was here for the week-end, so we baked up a dozen.

I baked another dozen tonight and I filled the cups fuller for a larger muffins.

Bake between 350 to 375
15-20 minutes

makes 7-8 dozen


Here they are, right out of the oven!

A friend dropped by tonight just as they were coming out of the oven. We had two each with a cup of tea while we played a couple of games. They were just yummy!
(the cupcakes, not the games...)