Refrigerator Muffins

Do you have a recipe that is one of your "go-to" comfort foods? One that evokes pleasant childhood memories? This is one of mine. 

Grandma Rodman (my dad’s step mother) made these muffins for pretty much every family gathering. We often had yeast rolls too, but grandma had a sweet tooth and loved these muffins. She always added raisins and she used more sugar then I do.  I don’t like things as sweet, so I cut the sugar back. My kids like these better without raisins so I usually leave them out.  These muffins are moist and flavorful, unlike some bran muffins that can be dry as cardboard. Mix this in a big bowl and store covered in the refrigerator for up to 6 weeks. Then just scoop out and bake fresh muffins whenever you like. Though the recipe says you can store for 6 weeks, I've found that the batter looses some of it's "rise" near the end of that time. Still good- just not as fluffy. As with most muffins and sweet beads, these also freeze well. I bet this becomes one of your favorite too. 

GRANDMA RODMAN’S 6 WEEK BRAN MUFFINS

2 cups boiling water poured over 6 cups all bran cereal. Set aside to cool.

Combine:

2 cups sugar (Gram used 3 cups)

1 cup oil

4 cups buttermilk

4 eggs

Stir in:

5 cups flour

1 tsp salt

5 tsp baking soda

1 -2 cups raisins (optional)

Add bran mixture when it is cool. Mix well.

Batter will keep for up to 6 weeks in a covered container in the fridge.

Bake at 375

Giant muffins: 20 – 30 minutes

Regular muffins: 15 -20 minutes

Mini muffins: 10 -15 minutes

Makes 2 dozen regular muffins