Bonnie’s Bran Muffins

I was first introduced to these muffins, when Bonnie and I worked together at the hospital. I can’t remember why she made them, but we often had potluck dinners. I suspect she brought them to one of the events. I rarely bake bran muffins, but would never try another another. They have such an “old time” feeling. A real comfort food! They have the right amount of moisture and are not dry. The batter can be stored for up to 6 weeks in a covered container in the fridge! Make up a batch of dough bake fresh muffins daily for 6 weeks! Another idea to take on a boat, if you have refrigeration.

Preheat oven 450º

Soak and let cool:

3 cups all bran cereal
2 cups boiling water

Cream together:

1 cup oil
3/4 cup molasses
2-1/4 cup sugar

Add:

4 eggs to creamed mixture

Alternate wet and dry ingredients and add:

5 cups flour
3 Tbsp baking soda
1 Tbsp salt
1 quart butter milk
4 cup bran flakes
1 cup raisins

Bake for 20-25 minutes.

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