Bran Muffins
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:
Quartered the recipe with great success
Can’t corroborate the claims of the mix lasting “indefinitely”
Used plain bran cereal as I had some leftover from another bran muffin recipe, and left out the raisins