Name: Bran Raisin Muffins
Cook time: 30 min
Total time: 1 hr
Yield: Makes about 60 muffins
Ingredients: 3 cups all-purpose flour; 2 cups whole-wheat flour; 1 tablespoon plus 2 teaspoons baking soda; 2 teaspoons salt; 2 cups quick-cooking oats; 2 cups All-Bran or other 100% bran cereal; 1 cup raisin bran cereal; 1 cup Grape-Nuts cereal; 1 cup raisins; 2 sticks (1 cup) unsalted butter, melted and cooled; 1 qt well-shaken buttermilk; 2 cups granulated sugar; 1/2 cup packed brown sugar; 4 large eggs; a muffin pan with 1/2-cup muffin cups

St. John's Jug Muffins

"I was given the recipe for these muffins years ago, and I make a batch of the batter every winter," writes Judith Cadigan of Swarthmore, Pennsylvania."When the urge for a muffin strikes, you can bake just one instead of a whole batch, and put the remaining batter back in the refrigerator."

Active time: 30 min Start to finish: 1 hr

Cooks' notes:

• Batter keeps in an airtight container, chilled, 1 month.

• Baked muffins keep in an airtight container 3 days.

• If you're not baking a full pan of muffins, fill empty muffin cups three-fourths full with water.

Recipe notes

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