Wednesday, December 30, 2009

Six Week Bran Muffins

Can you tell I'm going through my Dad's recipe book? It's a photo album holding recipes he took from newspapers, magazines, cards from friends and my Mother. This is one he found when my kids were little and spent time at their home. He could put a half dozen in the oven and fifteen minutes later his grandkids had hot muffins. Can't beat a deal like that! I had a very large yellow Tupperware salad bowl that I used to keep a batch in our fridge, especially after we moved away. I don't so much any more -- Beloved Husband and I don't need many extras. I will this summer when our great-grands come stay with their Gramma so we can be ready in fifteen minutes, too.

1 12 oz box raisin bran
2 ½ cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs – beaten
1 cup vegetable oil
1 quart buttermilk

Mix dry ingredients together is large storage bowl.

Add liquid ingredients and mix well.

Bake 15 minutes at 400 degrees

This refrigerates up to six weeks. We’ve never been able to verify that length of time ‘cause it gets used up before that.

This is great, though, if you want just a couple of muffins and don’t want to be tempted to eat a bunch. Easily baked in a countertop oven.

It’s good, too, with a bit of struesel topping:

Streusel Topping – for

1/4 c. brown sugar
1 tbsp. soft butter
1/2 tsp. cinnamon
1/4 c. chopped nuts or coconut (optional)


  1. This is wonderful! My mom used to make up a big batch of these when we were kids. We just zapped a couple in the microwave for breakfast before school. (That was back when we didn't care if the microwave made bread rubbery, lol. Now I care. I'll use the oven.) Thanks for posting!

  2. This is great! I had heard of refrigerator dough, but had never seen a recipe. I think I'm going to try this soon! Thanks for sharing.