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Best Ever Bran Muffins

Moist and delicious every time. I have been baking up these muffins for over 40 years and they are everyone's favorite.
This recipe makes a very large batch. I make the batter up the night before and bake up around 8 or so each morning until the batter is gone. I often give friends a small container of the batter with baking instructions on the lid so that they can bake up fresh in the morning.
Once baked, the muffins freeze nicely.
Use an ice cream scooper to fill your muffin tin.
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Ingredients Method Notes

Ingredients
  

  • 1 18 oz Box of 100% All Bran Cereal (I use Kelloggs)
  • 5 cups Flour -organic
  • 3 cups sugar
  • 5 tsp Baking soda
  • 3 tsp Salt
  • 1 cup Canola oil - organic
  • 4 Eggs -free-range organic
  • 1 quart Buttermilk-organic
  • 1 tbs Cinnamon
  • ½ tsp Nutmeg

Method
 

  1. In a large bowl, mix all dry ingredients.
  2. In a separate bowl, mix together all wet ingredients until blended
  3. Add wet ingredients to the dry and blend by hand.
  4. Place mixture in a large container with a lid and leave in the refrigerator overnight.
  5. Bake at 400° in a greased muffin pan for 20 minutes. (use an ice cream scooper to scoop out the batter.)

Notes

This recipe makes a large batch. I have a big glass bowl that comes with a lid that I use when preparing the batter and storing it in the refrigerator. 
The original recipe that was shared with me years ago did not contain Cinnamon and Nutmeg, however, I have been adding it in for years and would never consider leaving it out. 
I often bake up just six at a time using my toaster oven and find that using an ice cream scooper is the easiest way to fill the tins. 
Enjoy!