C.W. Worth House Bed and Breakfast

Recipe of the Week–Refrigerator Bran Muffins

This recipe makes a batter to be kept in the refrigerator to be baked as needed. It can be kept for a month or more in a closed jar or plastic container.


2 Cups All-Bran cereal
2 Cups boiling water
1 whole box seedless raisins
1 Cup sugar
2 Cups molasses
1 Cup vegetable oil
4 Eggs well beaten
1 Quart Buttermilk
3 more Cups All-Bran cereal
1 T Vanilla
5 Cups flour
1 t salt
1 t Allspice
5 teaspoons baking SODA


Combine raisins and 2 cups of cereal in a large glass bowl, pour 2 cups boiling water over and set aside to cool. In a very large metal mixing bowl in this order: sugar, oil molasses, eggs buttermilk and the remaining 3 cups cereal. Combine flour, baking soda and salt and add to above mixture. Lastly, mix into above, the cooled raisin/bran mixture.

Cooking instructions:

Preheat oven to 400 degrees
Spoon into greased muffin pans (fill to 2/3 full) Bake on middle rack for exactly 20 minutes. Best hot out of the oven but also good cold or reheated. Can be baked and then frozen.

Makes a whole bunch!! Store un-cooked batter in refrigerator for up to around 6 weeks in a very large Tupper-ware container.

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