The Junior League of Indianapolis, Indiana

The Midwestern Junior League Cookbook

1-15 ounce package raisin bran

3 cups sugar

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

1 cup salad oil

4 eggs, beaten

1 quart buttermilk

Mix all dry ingredients. Add oil, eggs, and buttermilk. Beat with a wooden spoon until well mixed.

Fill desired number of muffin tins two-thirds full and bake at 400° for 15-20 minutes.

This batter recipe may be kept indefinitely in the refrigerator for fresh hot muffins as needed.

Yield: 60 muffins

Notes:

  1. Quartered the recipe with great success

  2. Can’t corroborate the claims of the mix lasting “indefinitely”

  3. Used plain bran cereal as I had some leftover from another bran muffin recipe, and left out the raisins

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Ever-Ready Muffins

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Frosty Morning Bran Muffins