I just mixed up another bowl of one of my all time favorite recipes and thought that maybe you would enjoy having the recipe. Many years ago, I was invited to a home for lunch. The hostess was a dear friend who just happened to also be a very good cook. She served us these muffins which she called "Six Week Raisin Bran Muffins". She gave us the recipe and I have been making them ever since that time. I have adjusted the recipe to make it healthier. It truly does keep in the refrigerator up to 6 weeks. If a friend stops in, or if I need a quick gift, it is so convenient to have the batter on hand.
This is a newer printed version of the same recipe although it says it keeps well for 2 weeks. I know from experience that this keeps longer than 2 weeks. I also bake the muffins at 350 degrees instead of 400 degrees. I do not care for dark muffins. I extend the time by 5 minutes or until they are firm to the touch.
I like this small muffin pan because I can make lots of muffins at once. I always sprinkle a cinnamon-sugar mixture on top of each muffin before baking. These muffins freeze well. They taste so good with a hot cup of coffee or tea.
Last night I received more wallpaper books, can you tell? I baked some bran muffin batter in a can. When it was cool, I wrapped this border print around it and glued it. I slipped it into a clear cellophane bag and it is ready to be used as a gift for a friend from church who will be "seventy something" this week. If you are ever looking for a moist, healthy raisin bran muffin recipe, you may want to try this one. Judy