I call these “mystery” muffins not because they contain some secret ingredient but because, frankly, I’ve never remembered or figured out who the “Ann” is/was on the handwritten recipe in my file. Lord knows there must be a dozen or so Anns around the South whom I’ve begged for recipes over the years, but none whom I’ve asked turns out to be the mystery lady behind this formula. No matter. These have been my standard breakfast bran muffins for years, and they are unfailingly sublime. Best of all, the batter freezes beautifully, so make plenty of it for future use.
Sift together the flour, sugar, baking soda, cinnamon, and salt into a large mixing bowl. In another bowl, beat together the buttermilk, oil, and eggs with an electric mixer till well blended, add to the dry mixture, and beat till well blended and smooth. Stir in the cereal and raisins till just mixed and the batter is still slightly lumpy (do not beat), cover the bowl with plastic wrap, and refrigerate till thickened, about 2 hours.
Spoon equal amounts of batter into the prepared muffin pans, filling each cup about two-thirds full, and
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