Many of you have asked me for uncomplicated baking recipes. I have one go-to recipe that I’ve used since the early 70s. It is one of those fadish recipes that we all used, but for some reason, went out of style. You’ll be glad I resurrected this one for you!

This muffin batter is not only a cinch to whip up, but also is convenient to store in the refrigerator until needed for up to six weeks. The baked finished product is additionally freezable, an added bonus!

I’ve served giant ones at special-occasion breakfasts, and mini ones for showers and lunches. These muffins are also super convenient for road trips as a coffee break pick-me-up on an especially long afternoon drive when you can’t stay awake and need a little extra pick me up. 

For mixing and storage, be sure to use a large bowl with a tight-fitting lid. Mix by hand in a large bowl all ingredients. That’s it!!!! Cover with a tight lid and refrigerate for up to six weeks or till needed. How convenient can you get?!? Bake a whole batch or individual muffins as desired. Use appropriately sized cupcake liners. 

Bake at 375 for 20 minutes (less time for mini size). Insert a toothpick in the middle to test for doneness. The toothpick should come out clean. You will be amazed how moist these bran muffins are!


Which oldie-but-goodie recipes have you forgotten?

1 box raisin or regular bran flakes

5 cups flour

3 cups sugar

5 tsp baking soda

2 tsp salt

2 tsp vanilla

2 tsp cinnamon

4 eggs

4 cups buttermilk

1 cup vegetable oil



Recipe, Bran Muffins

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