Agnes's Ever-Ready Bran Muffins

Having 4 batches of ready-to-be-baked bran muffin batter in the refrigerator is in the same luxury category as a coffee maker timed to wake you up as it brews. Agnes’s version of this high-fiber muffin makes 4 quarts of batter that will keep for 6 weeks in the refrigerator. Don’t freeze the batter, she warns.


2 cups raisins
2 cups boiling water
5 cups All-Bran cereal
1-1/2 cups sugar plus 1-1/2 cups maple syrup, molasses, or honey, or 3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 quart buttermilk
5 cups unbleached all-purpose flour
5 teaspoons baking soda


Mix the raisins and boiling water with 2 cups of the cereal. Set aside. In a large bowl, mix the sweetener and oil. Then stir in the eggs, buttermilk, and remaining 3 cups cereal. Mix the flour and baking soda and add to the egg-buttermilk mixture. Add the bran-raisin mixture. Refrigerate in jars. Each quart makes 12 muffins. To bake, spoon the batter into greased muffin tins. Fill two-thirds full. Bake in a preheated 400 degree F. oven for 15 to 20 minutes. Cool slightly before removing from pans. Serve warm or cooled.

Cooking & Recipes


48 muffins

Preparation Method

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