Refrigerator Bran Muffins

Put up your hand if you have never made these. The new cooks on the block may very well have their hands up now, but if you were baking in the early 80's you most likely have had a well-worn recipe card with a similar recipe to this one.

I've made a few changes to the muffin recipe.  I thought it was very healthy back then but my sense of healthy food has changed a bit. These muffins are perfect for school lunches.  My boys took many of these to school.

Bran Muffins

• 2 cups boiling water mixed with. . .
• 2 cups All Bran Cereal .. .and let stand
• 1 1/2 cups sugar
• 1 cup canola oil. . or other light oil
• 4 beaten eggs
• 3/4 cup molasses
• 1 quart /1 litre buttermilk
• 1 navel orange including peel 
• 3 cups fresh raisins
• 1 cup wheat germ
• 2 1/2 cups of white flour
• 2 1/2 cups of whole wheat flour
• 4 cups natural bran
• 1 teaspoon salt
• 3 teaspoons baking soda
• 3 teaspoons baking powder

1. In a medium sized bowl, pour your boiling water over the All Bran and let cool. .. for a bit.
2. Cream together the oil, sugar,  molasses and the eggs in a very large bowl.
3. In a blender put your chopped orange, and half of the buttermilk, and puree well.
4. Add the rest of the buttermilk and the orange mixture into the All Bran mixture.
5. Mix together all the dry ingredients in another large bowl.
6. Add the dry ingredients to the wet ingredients and stir until just combined.

Now, you can put it into a more appropriate size or two smaller sized containers, cover and keep refrigerated.
This muffin mix keeps for 6 weeks. You only need to make what you can eat in a day.
Bake at 400 for 20 minutes.