These muffins are a delightful twist on the classic buttermilk bran muffins, offering a moist and flavorful treat perfect for any time of the day.
Combine the bran cereal and boiling water in a large bowl and let it sit for 10 minutes.
Letting the bran soak ensures it softens and integrates well into the batter.
Mix the buttermilk into the bran mixture until well combined.
Use low-fat buttermilk for a lighter texture.
Cream the shortening with the granulated sugar and brown sugar in another bowl.
Ensure the shortening is at room temperature for easier mixing.
Beat in the eggs one at a time into the creamed mixture.
Adding eggs one at a time helps maintain a smooth batter.
Combine the bran mixture with the creamed mixture, stirring until blended.
Stir gently to avoid overmixing, which can make the muffins dense.
Mix the flour, baking soda, and salt together, then add the raisins.
Coating the raisins in flour prevents them from sinking to the bottom of the muffins.
Add the dry ingredients to the wet mixture, stirring until evenly combined.
Fold the ingredients together gently to maintain a light batter.
Cover the batter and refrigerate for at least 24 hours.
Refrigerating the batter enhances the flavor and texture of the muffins.
Spoon the batter into paper-lined muffin tins, filling each about 3/4 full.
Avoid overfilling to prevent the batter from spilling over during baking.
Bake in a preheated oven at 375°F for 20-25 minutes.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Cool the muffins on a wire rack before serving.
Allowing the muffins to cool prevents them from sticking to the paper liners.
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