• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes 5 dozen muffins
  • Freezing 2 Months In The Refrigerator

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Ingredients

  • 2 cups water, boiling
  • 2 cups natural bran
  • 5 cups ROBIN HOOD® All Purpose Flour
  • 5 tsp baking soda
  • 1 tsp salt
  • 1 cup CRISCO® shortening (All-Vegetable or Golden)
  • 3 cups granulated sugar
  • 4 eggs
  • 4 cups buttermilk
  • 4 cups ROBIN HOOD® or OLD MILL® Oats
  • 2 cups raisins or chopped dates

Serving Size: 5 dozen muffins

Directions

Serving Size: 5 dozen muffins

  • Pour boiling water over bran and let stand. In large bowl, combine flour, baking soda and salt. Stir well to blend.
  • Cream shortening and sugar together. Add eggs and buttermilk. Add liquid ingredients to flour mixture. Mix well. Add oats, raisins and bran. Stir well to blend.
  • Fill greased muffin cups 3/4 full. Bake at 375ºF (190ºC) for 15 - 20 minutes or until top springs back when lightly touched.
  • Storage
  • Keep unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 2 months. To bake, use batter directly from refrigerator and bake at 375ºF (190ºC) for 20 - 25 minutes.

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