I've been craving my mom's bran muffins lately so last night I found her old recipe card tin and went through it. I had to retype it (so I could read it, you know it's a good recipe when it's got so many smudges and water marks etc. that it's looking a little worn) so I thought I would post it.
I remember when my mom got the recipe (from her friend Marge) when I was a kid because up until then, if it was bran I wasn't having barfy bran. She made them and I have loved them and anything else bran ever since although I have never had a bran muffin that I liked as much as these ones. The reason I thought some others might like the recipe is you can make up a batch and it keeps in the fridge for 6 weeks. So you can bake them as you need them. I wish all cooking was like that..big batches of salad, roast, or whatever just good for a month or more so you don't have to prepare stuff everyday.
Marge's Bran Muffins
2 cups 100% bran
2 cups boiling water (add to bran and set aside)
3 cups raisins covered with boiling water for 5 minutes (doesn't say but I assume you pour off the extra water after)
Mix the following with the bran
1 cup of butter or margarine
2 or 3 cups of sugar
4 beaten eggs
3 tbsp molasses
2 cups sour milk (to make add 2 tbsp vinegar and .5 tsp soda to milk)
Add & blend till mixed
5 cups flour mixed with
4.5 tsp soda
Bake 20 minutes at 350 - 400. (depends on muffin size and oven, this recipe is from a time when muffins where not the huge type we see now).
Dough may be left covered in the fridge for up to 6 weeks and baked as needed. Never stir the dough once made.
BTW my mom ended up using whole wheat flour and substituting some other more healthy ingredients (instead of sugar and fat) but I have no idea what she did as far as adjustments.