Ice Box Bran Muffins

"A co-worker gave this recipe to me over 40 years ago. Anyone that has tasted this bread has always asked for the recipe. It not only freezes well, but it makes a large batch that will keep for 6 weeks refrigerated."
 
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Ready In:
45mins
Ingredients:
10
Yields:
72 muffins
Serves:
72
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ingredients

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directions

  • Pour boiling water over All-Bran or Buds and let stand.
  • Cream together Crisco and sugar and add to bran.
  • Add the well-beaten eggs and buttermilk and the soaked bran mixture.
  • Then slowly add the flour, salt, soda and fold in 4 cups All-Bran.
  • Store in covered container in the refrigerator and use as desired. Improves with age. If you have leftovers, microwave for about 20 seconds. When filling muffin pans, do not stir refrigerated batter. Bake for 20 minutes at 375°. Will keep 6 weeks in refrigerator.

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Reviews

  1. I love these muffins, but like it better by changing the 3 cups of white sugar to 1 1/2 cup brown sugar and 3/4 cup molasses?. I also add the rest of the 18.2 oz. box of all bran, about 1 cup. The muffins have a nuttier, richer flavor to me. I also agree that adding the buttermilk and eggs to the crisco makes it easier to get out the lumps.
     
  2. This recipe is the ULTIMATE! I had another recipe that I thought could never ever compare until I tried this recipe! And I follow this awesome recipe to the ?T?. I use 2 cups of Bran Buds (it says you can use either All-Bran or Bran Buds) to the boiling water and when I do the dry ingredients I use the 4 cups of All-Bran as directed. <br/>When I make Ice Box Bran Muffins I always use the pans that make the large size muffins. Talk about a perfect 5 star muffin! Yummy yum! :~)
     
  3. These muffins are wonderful!!! I did have trouble with the shortening/sugar becoming little lumps in the batter so next time I'll add the eggs and buttermilk to it before I add it to the bran. I also added raisans to the bran/hot water & they were plum and juicy!! yummy! Yummy!!
     
  4. Just like my mother makes.
     
  5. This is the best bran muffin recipe EVER! Every family reuion my aunt would make these muffins, and I waited for morning to come so I could eat them up. For my high school graduation, all I wanted was this recipe!!! You won't be disappointed. Make a batch and you will have enough to freeze for a quick breakfast or snack anytime. Or keep the bowl in your refrigerator and bake a few day day...you're going to LOVE these delicious mufins. My kids beg for more. We especially like them with homemade strawberry rhubarb jam for a tastey summer treat.
     
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RECIPE SUBMITTED BY

Belvidere, Illinois I am retired and in the process of writing a book about cooking and kitchen tidbits. Any cookbook could be a favorite with me. I enjoy any book with recipes. To be able to publish my book. My phone ringing all the time.
 
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