A Pail Full of Muffins Aces (Page: 20) An old recipe but the best! The batter will keep in the refrigerator for up to 6 weeks. Makes 6 dozen muffins. Ingredients: 2 cups boiling water 2 cups 100% bran 3 cups white sugar 1 cup margarine or butter 4 eggs 1 Qt.(1 L) buttermilk (plain yogurt is a good substitute) 5 cups flour 3 Tbsp. baking soda 1 Tbsp. salt 4 cups bran flakes chopped dates, raisins or blueberries (optional) Instructions: Pour boiling water over bran and let stand. Cream sugar and margarine. Add eggs to sugar mixture and beat well. Add butter milk and bran mixture. Sift flour, soda, salt and add to bran flakes. Fold dry ingredients into liquid mixture slowly until mixed. Store in airtight container in refrigerator, at least 24 hours. Before baking, add dates, raisins or blueberries. Bake as many muffins as you want. Spoon into greased muffin tins. Bake at 400 F. for 15 - 20 minutes. What is high in fibre, low in calories and cholesterol, has no sodium and tastes great - nothing! Click here to mail this recipe to a friend. Click here to add this recipe to your list of favorites.

Have you tried this recipe and want to share your thoughts? Click here to submit your comments. Reviews 02/4/2008 - Stacey These have got to be the best bran muffins ever. The recipe makes A LOT, but the batter keeps in the fridge for a long time so you can have fresh muffins whenever you want. They are moist and tasty and I love the addition of raisins. I recently brought a batch to a quilting weekend and they were a huge hit, got rave reviews.