Six-Week Muffins

Cathy Gillespie Recipe

By Cathy Gillespie circlemoon8


I've had this recipe for almost 30 years -- it is a favorite. It makes a lot and keeps for 6 weeks--if it lasts that long!

pinch tips: How to Cook Scrambled Eggs


15 oz
box raisin bran
1 c
shortening, melted
3 c
eggs, beaten
1 qt
5 c
5 tsp
baking soda
2 tsp

Directions Step-By-Step

Mix raisin bran, flour, sugar, and salt in a VERY large mixing bowl. (This is a very large recipe, be sure the bowl can be covered tightly). Add eggs, shortening and buttermilk. Mix well. Store in covered container in refrigerator. Refrigerate 1 day before using.
To Bake: DO NOT STIR BATTER!! Just fill greased muffin tins 2/3 full. Bake in preheated oven 400 for 15-20 minutes. Just bake as many muffins as you need at a time.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Other Tag: Quick & Easy

You May Also Like:


Linda Chudej lnchudej
Aug 26, 2010
This recipe brings back so many great memories for me! I used to make it all the time when I was in junior high--and that was in 1960. My dad was a salesman for Kellogg's Cereals so we always had plenty of cereal in the house. I loved these muffins which originally were made with All-Bran. I switched to raisin bran because I liked raisins. I'd really forgotten about the muffins until I saw this recipe.
Karen Smith smilin
Aug 26, 2010
I love these muffins, I also use the raisin bran, they seem to be moister than with the All Bran. Thanks for posting. I haven't seen my recipe in awhile. nice to have it again
Helen McBride maxnme1
Jun 21, 2011
I too used to make these muffins. I remember using All Bran and loved them. Am going to make them again. Thanks