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From the Couldn’t-Make-This-Up files: When my college boyfriend and his best buddy were working long hours at the pharmacy downtown, I’d sometimes bake them raisin bran muffins as a treat. One time I dropped off a bag of them to the buddy (Jimmy) while my boyfriend (Frank) was out on a delivery. I called Frank later to ask how he had liked them and he said, ‘What muffins?’ Then, ‘Jim—Marisa brought muffins? Where are they?’ With remarkable shamelessness Jimmy showed him the inside of the empty bag. Then he put Jimmy on the phone. I asked, ‘The bag’s empty? What about the paper muffin cups?’ He said, ‘Muffin cups?’

You know what you’re thinking happened? Yeah. Happened.

These are pretty much that good, though, not that I advise you to be as indiscriminate as Jimmy. There are better ways to get fiber in your diet.

This recipe was given to my mom by a fellow mom from our little town. She jotted it down onto a recipe card—women in the early 80s and prior were wont to recipe-jot—and it has been a favorite of mine ever since.

Bran muffins, in my experience, are either oily, dry as asbestos, or weigh as much as a Hyundai Elantra. These are light and finely textured at 20 minutes in the oven. I like them darker and slightly chewier at 30 minutes (see helpful pic above). If you can find non-GMO cereal, I salute you. Extra raisins are a plus, too.

This recipe is another example of what Sara Moulton, formerly of Gourmet magazine, would call a dump recipe. You can make it happen from scratch in the morning with no problem, bake just enough for breakfast, and keep the rest of the batter in the fridge for the rest of the week.

1 15 oz. box raisin bran

5 c all-purpose flour

1 c granulated sugar

1 c packed brown sugar

5 tsp. baking soda

2 tsp salt

4 eggs

1 qt. buttermilk or plain yogurt

1/2 c (1 stick) unsalted butter, melted

Combine first six ingredients in a really big bowl. Add remaining and mix until moist. Fill greased or paper-muffin-cup-lined muffin cups 2/3 full. Bake at 375 for 20 minutes or longer. Serve warm or at room temperature. Peel off the paper muffin cups and discard. For crying out loud.

Batter can be covered and stored in the fridge for up to a month.

Here’s how much it serves:*

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*If you look closely you’ll see that my mom originally wrote ‘halve the recipe’, then scribbled it out. These are addictive. Don’t half.

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Cheerful reminder: June 27 is the deadline for recipe submissions:

https://mcproco.wordpress.com/2013/05/26/project-you-me-and-the-world/

Totally loved the creative and homey recipes I received this week. Please send more. Feed me, Seymour.

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