Steve's Bran Muffins

by Steven Hicks

I found this recipe in a newspaper over 25 years ago. Bran muffins from most bakeries are not to my liking, so I decided to try to make them myself. I found that I could very easily make these delicious bran muffins and everyone in my office loved them. Recently, I found my old recipe and decided to make a batch. They turned out just good as I had remembered them and so I decided to share my old recipe with you!

• 1 cup "Raisin Bran" cereal
• 1 cup "All-Bran" cereal
• 1½ cups brown sugar
• 1½ cups raisins
• 2½ cups whole wheat flour (do not substitute white flour)
• 2½ tsps baking soda
• 2 tsps baking powder
• 1 tsp mace (a spice, akin to nutmeg)
• 3 eggs
• ½ cup shortening
• ½ cup boiling water
• 2 cups buttermilk (add last)

You will need a very large bowl.  Combine all dry ingredients and mix well.  Add boiling water and shortening, then stir.  Do not use an electric mixer because it will shred the raisins.  After this mixture has cooled a little, add eggs and buttermilk.  Mix well.  Bake in lightly greased muffin pans at 350 degrees for 30-40 minutes or until a toothpick comes out clean.   You may use paper muffin liners if you wish.

This batter will keep in the refrigerator in a tightly sealed container for as long as four weeks.  You can bake a few fresh muffins every morning.

NUTRITION FACTS: These are very good for you!

For more of my Favorite Recipes, click here!