Refrigerator Bran Raisin Muffins

Meghan's Note:

This recipe was given to my grandmother by her dietitian. They are a very moist and tasty way to get your daily servings of bran. The recipe makes one gallon of batter that you keep covered in your fridge for up to 6 weeks so you can make fresh bran muffins daily or weekly with zero effort. Prep time includes 12 hour chill time. This recipe will make roughly 6 batches of 12 muffins, give or take depending on the size of your muffin pan. Note: I store my batter in a rubbermaid gallon pitcher with a pour top for ease of use.

• Total Time: 13 hrs 20 mins
• Prep Time: 13 hrs
• Cook Time: 20 mins

Ingredients:

Serves: 72

Yield: 72.0 muffins

• 2 cups natural bran
• 1 cup boiling water
• 4 cups buttermilk
• 1 cup canola oil
• 4 eggs
• 2 cups sugar
• 1 tablespoon salt
• 3 tablespoons baking soda
• 5 cups flour
• 4 cups natural bran
• 3 cups raisins

Directions:

1. Take first two cups of bran and mix with the boiling water, allow to sit.
2. In a separate bowl combine buttermilk, oil, eggs. Wisk until blended.
3. Add in remaining ingredients to wet mix, stir to mix.
4. Stir in the soaked bran from step 1.
5. Cover and allow to chill in the fridge for 12 hours.
6. Pour into lined muffin tin, Bake at 375 for 20 minutes.
7. Keep remaining batter covered in fridge for use following same bake times for all batches.