"WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one."
- 4 eggs
- 1 quart buttermilk
- 1 cup vegetable oil
- 1 cup sugar
- 6 cups (10 ounces) bran flakes with raisins
- 1/2 to 1 cup raisins
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.) Yield: about 3 dozen.
Originally published as Refrigerator Bran Muffins in Reminisce Extra February 1994, p47
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