A pail full of muffins

A Pail full of Muffins recipe

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Keep in refrigerator for up to 6 weeks and bake when needed.

Base Ingredients:
2 cups boiling water
2 cups “loogo” bran
3 cups sugar
1 cup margarine
4 eggs
1 quart buttermilk
5 cups flour
3 Tablespoons baking soda
1 Tablespoon salt
4 cups bran flakes
Raisins, dates or blueberries, optional


Pour boiling water over bran and let stand. Cream sugar and margarine. Add eggs and beat well. Add buttermilk and bran mixture. Sift flour and rest of dry ingredients. Fold into liquid mixture slowly. Store in airtight container (ice cream pail) in refrigerator at least 24 hours. Before baking add raisins, dates or blueberries.

Bake at 400 degrees for 15 – 20 minutes.

Makes: 4 to 5 dozen

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