Raisin Bran Muffins

RAISIN BRAN MUFFINS:  You can always eat these Raisin Bran Muffins as you normally would – and I do when they are freshly baked.  My favorite way to eat the remaining muffins is to put one in a small bowl and break it up.  I add margarine or butter on the top and microwave until the butter is melted.  Then I eat it with a fork.  I love this for breakfast!  Of all the things my Mom made, this has to be my favorite.  She would always make them for Thanksgiving and it really made the meal for me.



1 pound raisins
2 cups water
2 cups bran (Nabisco Bran or Kellogg’s All Bran)
2 1/2 cups sugar
1 1/3 cups shortening (Crisco)
4 eggs
1 quart buttermilk
4 cups bran flakes
6 cups flour
2 teaspoons salt
5 teaspoons baking soda



Put the raisins in a pan and add enough water to completely cover the level of the raisins.   Cook on the stove for 10 to 15 minutes or until soft and plump. Drain the raisins.  As you cook the raisins, microwave 2 cups of water until it starts to boil and pour it over the bran, trying to get all of the bran wet.  Let the mixture sit so the bran has a chance to soak up all the remaining water.

In a mixing bowl, cream sugar and shortening.  Mix contents after adding each ingredient: eggs, buttermilk, bran (with water), bran flakes, flour, salt, and baking soda.  After you mix the batter well, add the drained raisins.  Mix well and bake in muffin pans at 400 for 15-20 minutes or until muffins are browned.  The batter will keep in the refrigerator for up to 6 weeks.  Makes 5-6 dozen Raisin Bran Muffins.  Muffins can be frozen in smaller batches to keep them longer, thawing one package at a time.  However, I do not recommend keeping them frozen for a long time.  If there is a lot of ice in the frozen package, you will want to remove the ice so water does not ruin the muffins when thawed.  If you leave the packages in the freezer long enough to form ice, they can lose their moist quality.

Leave a Reply

Your email address will not be published. Required fields are marked *