My mom used to make these bran muffins all the time when I was little. I can still remember running downstairs to the smell of these in the oven and staring through the glass until they were done. Even though this recipe makes a ton (around 5 ½ dozen), the batter lasts in the refrigerator for up to six weeks, so you don’t have to make them all at once.
Homemade Bran Muffins
1 15 oz pkg wheat bran flakes cereal with raisins (I used FiberOne Raisin Bran Clusters)
5 cups all-purpose flour
3 cups sugar
1 tbsp plus 2 tsp baking soda
2 tsp salt
4 eggs, beaten
1 qt buttermilk
1 cup vegetable oil
1. Preheat oven to 400°. Line muffin pans with paper liners or spray with non-stick cooking spray.
2. In a very large bowl, combine first 5 ingredients. Make a well in the center of the dry ingredients.
3. Add eggs, buttermilk, and oil; stir just enough to moisten the dry ingredients. At this point, you can either choose to bake some or all of the muffins, or you can cover the batter and store it in the refrigerator for up to 6 weeks.
4. To bake, spoon the batter into muffin cups, filling about 2/3 of the way. Bake for 12-15 minutes.