Raisin Bran Muffins

My Grannie Iyla passed away a few months ago. I wrote about visiting her before she died here. My Grannie was a great cook. Many of my memories with her revolve around food. As she got older she became more and more health conscious. She would take our favorite foods and add extra bran, wheat germ, flax seed, etc. We never could be sure what, exactly, was in our food. We teased her about this, but honestly, it was still good! She was a great cook.

When she died my mom selected a few of her things for all of us kids so that we could have some tangible memories of her. How grateful I was to receive her recipe box! An accordion file full of 3x5 cards in her distinguished script. Many of the recipes are ones I've been making for years, but I love having her originals.

I told you I was going to stop with the recipes, but I'm going to post one more {grin}. This is not a new recipe by any means. It's one that may be in every church recipe book ever printed. But it's a favorite of ours and it was one I got from Grannie Iyla. This is the original, but I'm pretty sure she added flax seed and wheat germ in her later years :)

Raisin Bran Muffins:

4 beaten eggs

1 cup melted butter

1 quart buttermilk

3 cups sugar

5 cups flour

8 cups raisin bran cereal

5 tsp baking soda

1 tsp salt

Mix all ingredients by hand. Refrigerate for a few hours before baking. Bake in greased muffin tins at 350 degrees for 20-25 minutes.

(I think you can also bake them at 375 for less time)

Here's her original. You can see she put the "half-ed" amounts to the left. The whole recipe makes a ton (at least 4 dozen) but I always make the whole thing. It keeps in the refrigerator for weeks. I just put the batter in a sealed, plastic container and pull it out to make a batch at a time. It's a basic recipe. Feel free to substitute applesauce for some of the butter, use wheat flour, less sugar, I've tried it all and they always taste good. We eat these for breakfast and they also make great snacks.