Here’s another muffin recipe that you can keep the batter refrigerated for up to 3 weeks before baking (according to recipe directions). This handwritten recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Marie’s Bran Muffins

Pour 2 C. boiling water over 2 C. 100% Bran Flakes

Cream 1 C. oil & 3 C. sugar together. Add 4 beaten eggs. Mix. Add alternately to 1 qt. buttermilk with 5 C. sifted flour, 5 t. soda, 1 t. salt.

Mix in 4 C. All Bran & first Bran Mixture. Add 1/2 C. honey.

Bake at 400° 20 min.

Batter will keep in refrig. over 3 weeks. I half & cook entire amount & freeze muffins & heat in microwave.