Yes, it’s Muffin Monday, on Wednesday again. Oy.

But again, worth the wait, I believe, for today I give you Norm’s legendary big-batch bran muffins. This recipe makes a ton of batter that keeps in the fridge for six glorious weeks.

Maybe it’s depressing that I get so damn excited about the illusion of functioning at a high level, just because there’s muffin batter in the fridge capable of producing homebaked goodness at a moment’s notice. My teenage self would cackle in red-hot disgust. But there you go. There’s muffins in the fridge! Just spoon into the tin, bake, and smile – as hard as you possibly can.

5 1/4 cup all-purpose flour (I use whole-wheat)

2 1/2 cups sugar

3 cups bran

2 cups All-Bran cereal (or cornflakes. I’ve used ancient-grain flakes before. Whatever you have on hand)

1 quart buttermilk (if you only have regular milk, peel open the top of the carton, add a couple of teaspoons of lemon juice to it and stir)

3 tbsp baking soda

1 1/4 c. veg oil

4 eggs

1/2 cup molasses

2 to 3 cups raisins (your loss, Raisin Haters)

1. Preheat oven to 375 degrees F.

2. In a big bowl, sift together the flour, sugar, bran and cereal.

3. Into the carton of buttermilk, stir the 3 tbsp of baking soda. It’ll froth up a bit. (No big deal if it doesn’t.)

4. In a separate bowl, mix together the remaining ingredients. Add the milk/baking soda mixture to it.

5. Pour the wet ingredients into the dry ingredients and stir just until everything dry becomes wet. Do not overmix.

6. Spoon into greased muffin tin (you know we love the Pam) and bake for 20 minutes (or a couple of minutes longer, if the batter has been in the fridge).

They’re the branniest.

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