I have an old index card with a recipe for “6 Week Buttermilk Bran Muffins” which I received at one of my bridal showers…eons ago. It looks quite splattered after years and years of use. Then, one day I couldn’t find Nabisco 100% Bran on the cereal shelves anymore. My days of making this batter which could sit in the fridge for up to 6 weeks, allowing you to prepare fresh buttermilk bran muffins on a whim, seemed to be finished. I never did get behind the idea of baking these past the 24 hour mark, but they were quite tasty and a staple at our house.
I started using unprocessed miller’s bran to make these muffins, but Katie, the primary consumer, didn’t think they were quite as good as our old standard. So I went back to the old recipe and tweaked by using All-Bran. These freeze marvelously…so make this humongous batch and stock your freezer.
Tip of the day: If you have enough leftover batter for just one or two muffins, place paper liners in a ramekin or two, fill and bake with your tin.