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.
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.