Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
20 mins. to 25 mins.
Total time:
9 hrs 15 mins. to 14 days 1 hrs 25 mins.
Yield:
18 standard muffins, or 45 mini muffins
Overnight
Some of you may remember hearing the voice of Betty Crocker over the radio a number of years ago. In real life, the radio Betty was Zella Lane, who gave us this recipe — "a whale-of-a-big-one which will keep for six weeks in the refrigerator." Interestingly, Zella regularly baked with King Arthur Flour. Sorry, Betty...

While we haven't let this batter sit for 6 weeks (it never lasts that long), we've left it for 2 weeks in the fridge, and it's been just fine. The recipe as written makes about 18 muffins; it doubles easily.

Put this together the night before baking, so the bran can soften and the batter thicken.
Volume Ounces Grams

  • 1 cup boiling water
  • 1 cup bran cereal (buds or twigs); or 1 3/4 cups bran flakes
  • 1/2 cup vegetable oil
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 to 1 1/2 cups cup raisins or currants
  • 2 large eggs
  • 2 cups buttermilk
  • 1 1/4 cups sugar
  • 2 cups bran cereal (buds or twigs); or 3 1/2 cups bran flakes

Directions

  1. 1) In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.
  2. 2) While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
  3. 3) Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
  4. 4) Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
  5. 5) Stir in the dry cereal.
  6. 6) Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
  7. 7) Preheat your oven to 375F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
  8. 8) Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
  9. 9) Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
  10. 10) Remove from the oven, and tip the muffins in the pan to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
  11. 11) To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
  12. Yield: 18 standard muffins, or 45 mini muffins.