There’s nothing better than fresh baked muffins in the morning. But who has time. You do. When you make ahead and refrigerate this delicious bran muffin recipe.
Add baking soda to boiling water and let cool. Cream shortening and sugar. Add eggs. Stir in buttermilk. Stir in flour that has been sifted with salt. Add water/baking soda mixture.
In a large bowl, stir together All Bran, Bran Flakes, dates and pecans. Pour buttermilk mixture over the bran mixture and stir lightly. Cover tightly and refrigerate for a minimum of 12 hours. Be sure not to stir again. Batter keeps in the refrigerator for approximately 4 weeks.
To bake: Preheat oven to 375 degrees. Drop by spoonfuls into a greased muffin tin. Bake at 375 degrees for 20 minutes.
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I’m not a big muffin fan, especially store bought with all that oil and many calories, but these are very, very good!
We made the mix and kept it in the refrigerator for a week making a few every day–until my grandkids came and we ended up baking several batches–’till they were gone.
A little melted butter on each……….yum!
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okilisa on 8.6.2010
Haha… Jeff Smith probably got it from Calli’s family. These look great; I have been on the hunt for a good bran muffin and I love the fact that these are “do ahead”. Yay! Thanks for sharing your family recipe with us.
callimakesdo on 4.11.2010
I’m not sure if it’s the same recipe. My recipe came from my mother’s neighbor (who was also wonderful baker). It has been in our family and been a favorite for at least 30 years.
spiderwoman on 3.31.2010
Weren’t these originally Jeff Smith’s The Frugal Gourmet recipe? I have had it for years minus the pecans and dates.