The Most Requested Recipe We Have!

The great part about this recipe is the fact that it makes so much and can last in your fridge for up to 6 weeks. It makes in excess of 75 muffins! We LOVE this recipe.

Refrigerator Bran Muffins

6 c. 100% bran (Todd ONLY buys Kellogg's All Bran Original, don't try anything else!)
2 c boiling water
1 c oil
2 c sugar
4 eggs
4 c milk
5 c flour
5 t baking soda
1 t salt

Pour boiling water over bran, cover and let sit to soften. Meanwhile cream sugar and oil in VERY large bowl. Add 4 beaten eggs, milk, and softened bran. Stir it up really good. In separate bowl combine flour, soda, salt and add all at once to wet ingredients. Fill oiled muffin tins and bake at 350 degrees for around 20 mins. Serve with honey on top. YUM! First batch might take a little less time. After that, since batter has been in fridge it usually takes a little longer to cook. After first batch, refridgerate covered and you don't need to stir it ever again if you don't want.

Modifications -

Todd has been subsituting whole wheat flour in. He has gone up to 3 c whole wheat, 2 c white and he feels like the muffins were a little too dry. The rest of us didn't mind! 2 c whole wheat, 3 c white was non-noticable.