Aunt Duddie Makes Farm Journals Refrigerator Bran Muffins

Another gem from my little red cookbook! UPDATE - Now that it's been a while of eating small muffins I am making them two scoops per cup and they're much more a meal with a cuppa something. I'm hooked on these muffins. This makes a ton of batter that can stay in your refrigerator for a full six weeks! Bake off only what you need and save the rest for another day. So easy and you can have a hot breakfast bread on the table in 20 minutes. The first batch you make just as you mix it will not be as tall and lovely as the refrigerated dough. Just turn on your oven to 400*f and measure out your batter and bake for 20 minutes. I only make small ones to ward off any surprise effects. Once you get used to eating the the surprises go away. Use standard sized greased or papered muffin tins. A tasty way to get fiber in your diet! The batter will make a total of 5 dozen (thereabouts) regular muffins.