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Nutrition Facts
Serving Size 1 approximately 69g Recipe makes 60 approximately)
Calories 178
Calories from Fat 43		(24%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 171mg		7%
Potassium 141mg		4%
Total Carbohydrate 31.0g		10%
	Dietary Fiber 2.1g	8%
	Sugars 14.0g
Protein 4.2g		8%
how is this calculated?

Ever-Ready Oat/Bran Muffins

Recipe #395857 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kaytie Did
Oct 21, 2009

This is a recipe my grandmother gave to me and I believe she got it off a bag of Quaker Oats. It is the best bran muffin recipe I have tried. I misplaced the recipe and couldn't find it online anywhere, so I'm posting it here so I can find it. I remember my grandmother making these when we'd go to stay with her and I loved them. I usually store the unused batter in plastic containers in the refrigerator. I fill the containers with the batter and then put a layer of plastic wrap over the top before I put the lid on...I find the batter keeps longer that way. Also, by putting it in a couple of smaller containers, rather than one large one, the batter keeps longer because you aren't exposing it until you use it. I'm not sure exactly how many muffins this will make because I've never made them all at once, but it makes alot.

60 approximately (change servings and units)

Ingredients

2 cups boiling water
2 cups natural bran
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 cup shortening
3 cups sugar
4 eggs
4 cups buttermilk
4 cups oats
2 cups raisins

Directions

1
Preheat oven to 375 degrees.
2
Pour boiling water over bran and let stand.
3
Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
4
In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
5
Add liquid ingredients to flour mixure and mix well.
6
Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
7
Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
8
Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.