Refrigerator Bran Muffins

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

Applesauce Muffins

Applesauce Muffins

4 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground allspice

2 teaspoons baking soda

1 cup butter or margarine, softened

2 cups sugar

2 eggs

2 cups applesauce (I use unsweetened)

2 tablespoons vanilla extract

1 cup raisins

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

This reciped makes 2 dozen so there will be plenty to freeze.