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


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


  • 2 cups water, boiling
  • 2 cups natural bran
  • 5 cups Robin Hood® All Purpose Flour
  • 5 tsp baking soda
  • 1 tsp salt
  • 1 cup All Vegetable Shortening
  • 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


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.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top