Ree’s Bran Muffins

by Carla Tuhacek

We’ve always called these “Ree’s Muffins” after the home health care nurse who used to make them for us. She could never get me to eat them because I was convinced I wouldn’t like them. Now when the weather turns cold, I get a craving for these. I’ve modified the recipe a bit to make it more healthy. The dough keeps for 6 weeks in the refrigerator, but we usually use it up much quicker than that. It’s so convenient to just cook a fresh batch for breakfast or when friends stop by.

2 cups sugar
2 cups corn oil (or 1 cup corn oil plus 1 cup applesauce)
4 eggs
5 cups flour
5 tsp. baking soda
1 quart buttermilk
1 20 oz. box raisin bran cereal

Mix sugar, corn oil and eggs. In a separate bowl mix flour and baking soda. Add flour mixture to first mixture alternately with buttermilk. Fold in cereal. Refrigerate overnight. Fill muffin tins and bake at 400° for 15-20 minutes. Makes 5 dozen muffins.