Recipe: Easy Bran Muffins

A bran muffin recipe that keeps giving

This recipe goes by a lot of different names, but truth be told, it’s one of my favorites. The recipe we use in my family is called “Brent Place Muffins,” and comes from a community cookbook compiled by a civic club in my hometown. The good thing about this recipe is that you can make it once and have muffins for a while (the batter lasts in the fridge for up to six weeks), and they get better the longer the batter sits. 

But do understand: this recipe makes a ton of batter. You’re going to need a big bowl, and, if you have a smaller family, someone to split the batter with! And if you don’t like raisins, this may not be the recipe for you! 

Ingredients

• 1 (15 oz) box Raisin Bran cereal

• 1 cup vegetable/Canola oil

• 5 cups flour

• 5 tsp. baking soda

• 1 quart buttermilk

• 4 eggs, beaten

• 3 cups sugar

• 2 tsp. Salt

Directions

1. Mix all ingredients well in a large bowl. 

2. Pour into covered dish and store in the refrigerator, using batter as needed. 

3. To bake, fill greased muffin tins about ⅔ full and bake at 400º for about 15 minutes or until muffins are golden brown. 

4. Serve warm, with a little butter.