A Pail Full of Bran Muffins
A Pail Full of Bran Muffins are a classic recipe straight from Grandma's recipe box! Keep the batter in the fridge for up to two weeks and bake fresh muffins as you want them.
Servings 36 muffins
Ingredients
- 3 cups bran
- 3 cups buttermilk
- 1 cup vegetable oil or canola oil
- 3 large eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 cup raisins
- 3 cups all purpose flour
- 3 tsp baking soda
- 3 tsp baking powder
- 1 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees F.
- Line a muffin pan with paper liners.
- In one bowl combine the buttermilk and bran. Let sit for about 10 - 15 minutes, stirring occasionally.
- In a separate bowl whisk together the oil, eggs, both sugars and vanilla.
- Then stir in the bran mixture and raisins (see notes above about the raisins). Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Combine the wet ingredients with the dry ingredients.
- Fill each muffin cup about 2/3 full.
- Bake for 25 minutes. The muffins are done when a toothpick inserted into the centre comes out clean.
- Let the muffins cool on a wire rack.