This recipe is great because you can refrigerate the batter up to 2 months. So you can have freshly cooked muffins every morning without the fuss of mixing and dirtying too many dishes. Very convenient and a great time saver. Use directly from refrigerator and bake 20-25 minutes.
2 cups boiling water
2 cups natural bran
5 cups flour
5 teaspoon baking soda
1 teaspoon salt
1 cup shortening or margarine (veg. oil works well too)
3 cups white sugar (I use 1-1\2 cups white sugar & 1-1\2 cups Splenda.)
4 eggs
4 cups fat free buttermilk (1 qt)
4 cups oatmeal
2 cups raisins
Pour boiling water over bran and let stand.
Combine flour, baking soda and salt in large bowl.
Cream shortening or margarine and sugar together. Add eggs to this mixture.
Add half the buttermilk mixture to the bran and boiling water mixture and mix well. You can then pour this to the already creamed shortening, sugar and egg mixture.
Alternate adding flour and the remaining buttermilk mixture mixing well.
Then add oatmeal and raisins mixing only until blended so as to not tear apart the raisins.
Fill greased muffin tin 3\4. Bake at 350 degrees F. for 20 to 25 minutes.
If cold from refrigerator, bake about 5 minutes longer.
Enjoy!! Bon Appetit
Emilie
This is quite an old recipe.
