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“These are the best bran muffins in the world. The batter keeps for 4-5 weeks in the refrigerator. Prep time doesn't include the overnight stay in the fridge.”
READY IN:
30mins
YIELD:
3 dozen muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour boiling water over the 100% Bran. Let stand until cool.
  2. Cream the sugar and margarine. Add the eggs one at a time. Sift the dry ingredients and add in small increments alternating with the buttermilk. Beat until smooth. Add the cooled 100% Bran, All Bran and raisins. Refrigerate overnight (must do). Do not stir. Fill the muffin tins half full. Bake at 400 degrees farenheit for 20 minutes.

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