This recipe belonged to my grandma, Ida Fremmer Perry Russ.  She passed it on to my mum who in turn taught it to me.  I pretty much grew up eating these muffins.  My brother and I would get really excited when we smelled them baking early on a weekend morning.  We would always rush down the stairs to eat them when they were still hot.



  1. 3 c all-bran cereal
  2. 1 c boiling water
  3. ½ c butter
  4. 2 eggs
  5. 2 ½ c flour
  6. ¾ c brown sugar
  7. ¾  c white sugar
  8. 2 ½ t baking soda
  9. 2 c sour cream
  10. Optional:  raisins, chopped dates, and /or chopped nuts


  1. Preheat oven to 400 degrees.
  2. In large mixing bowl, combine cereal and boiling water.
  3. Stir in butter and eggs.
  4. Add remaining ingredients until well mixed.
  5. Spoon into desired number of  greased muffin cups, filling ¾ full.  (Cover remaining batter and refrigerate up to 6 weeks.)
  6. Bake 18 to 20 minutes or until top springs back when lightly touched.  (makes 2 ½ dozen muffins.)


These muffins are not necessarily healthy with the sour cream and butter.  My grandma made these muffins for relatives and friends and for people who she felt needed a little extra attention because they had just lost a loved one or were a bit under the weather.  She always made enough for my mum and uncle to enjoy, even after giving away half.

To make the muffins a bit healthier, I substitute 2 c non-fat Greek yogurt for the sour cream.

- Laura Hess ’16, with special thanks to Elizabeth Perry Hess