These are my absolute favorite muffins in the world! My mom made them a lot when I was growing up. They are perfect warm out of the oven or when they have cooled off. Add a little pat of butter to a warm one and enjoy!
They are so simple to prepare and the batter will last up to 6 weeks in the refrigerator.
Refrigerator Bran Muffins
1 (15 oz) box raisin bran cereal
5 cups flour
3 cups sugar (or sugar substitute -- I've used Splenda)
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 qt. buttermilk
1 cup Crisco, melted
Combine first 5 ingredients in a large bowl. Form a well in the center and add eggs, milk, and melted crisco. Stir until all is moistened. Cover and store in refrigerator up to 6 weeks.
To prepare: Spoon into greased muffin tins filling to 2/3 full.
If batter is cold, bake at 325* for 25-30 minutes
If batter is room temp, bake at 325* for 15-20 minutes
