The Chowhound Team has split this post from this Bran Muffins thread on the Minneapolis St. Paul board: http://chowhound.chow.com/topics/7485...
My mother in law had this bran muffin recipe for 20 years from some fancy shmancy hotel. By sweet talking the waiter she managed to get the recipe. Funny thing, when she got it, it looked a little like the following, 10 lbs of flour, 6 lbs bran flakes, 4 liters of cream ect... So this last visit we converted the recipe to cups, Tbsp and so on and divided it to get a regular household quantity. I was and still plan to post it on my blog but I am still in the process of converting it to a healthier version(without losing the flavor of course). But by all means if you would like the unhealthy version..here it is:)
Refrigerator Bran Muffins
fancy schmancy hotel:)
3 1/2 cups flour
6 1/3 cups bran flakes
1 1/8 cup brown sugar
1 1/2 tsp baking soda
3 tsp baking powder
2 tsp salt
mix all dry ingredients together
1/2 cup honey
3/4 c oil
mix these 3 together
add honey mixture to dry ingredients with 2 1/2 cups milk, 1 3/4 cup grated carrot and 1 cup of raisins. Bake for 20 minutes at 350.
This is best refrigerated over night. This batter will stay good in your fridge for a week. After the first day make sure to scoop out the batter, do not stir.
For plump raisins, soak in apple juice or warm water for 20 minutes.
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