This recipe came from my Canadian Living Cookbook.I have made these muffins for years and my family loves them and they're good for you. You can store the batter in the fridge for up to two weeks and make fresh muffins anytime you want. Use any bran cereal that is labelled all-bran or 100% bran; do not use bran flakes.
- In very large bowl, combine bran and bran cereal.
- Add boiling water, stir to moisten and let stand 10 minutes. Add buttermilk.
- In another very large bowl, cream shortening with sugars.
- Beat in eggs one at a time.
- Add bran mixture to creamed mixture, stirring until blended.
- Mix together flour, soda and salt; add raisins.
- Add to bran mixture, stirring until evenly mixed.
- Cover tightly with foil and refrigerate at least 24 hours.
- To make muffins, spoon batter into muffin tins lined with paper baking cups, filling about 3/4 full.
- Bake in 375 oven for 20-25 minutes.
- Make as many muffins as you wish, then return remaining batter to refrigerator.
- Batter will thicken considerably, but don't stir it before spooning it out.
- Recipe makes about 5 dozen muffins; it may be halved successfully.
- Baked muffins freeze well.
This is a great recipe. A family favorite. A nice tip...If you want to bake an individual muffin you can fill a styrofoam coffee cup 3/4 of the way full and microwave for 1 1/2 to 2 minutes. Put a slice in the top of the muffin add butter and you have breakfast on the go.
I have made these muffins in a 6 muffin tin that fits nicely in my toaster oven, so therefore, having fresh muffins each day. One time, I did not have the full amount of bran, so I changed the recipe and added oat bran to make up for the difference. Equally as nice