I have been making this exact recipe for about 35 years. I lost my hand written copy and was over joyed when I found this one on line. These are excellent, easy to make and truly are just as good made up in the later weeks as in the first. It is so nice to have hot fresh muffins for 1 or more at breakfast, or in the evening or lunch with a salad or soup.

To make this recipe even easier get a box of double scoop raisin bran (15-18 ounces) and omit the bran flakes, and boiling water and raisins. You only need 1 cup of sugar instead of 2 cups. This is even better. I have four children and this usually doesn't last a week in my refrigerator. If you are a raisin lover, you can add golden or black raisins as an option.