Name: 6 Week Bran Muffins
Cook time: 20 min
Ingredients: 15 ounce box raisin bran; 5 cup flour; 3 cup sugar; 5 teaspoon baking soda; 1 teaspoon salt; 4 eggs, beaten; 1 cup oil; 1 quart buttermilk

6 Week Bran Muffins

2 Comments

This bran muffin batter is quick and easy. Mix up a bowl of batter and leave it in the fridge for up to six weeks, baking fresh muffins for a healthy breakfast or snack as you like.

Cooking Time20 min

Ingredients

15 ounces box raisin bran
5 cups flour
3 cups sugar
5 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup oil
1 quart buttermilk

Instructions

1. Mix dry ingredients well in a very large container.

2. Mix wet ingredients together, pour over dry ingredients and mix well. Refrigerate batter at least 6 hours. before baking.

3. Fill muffin tins or papers 2/3 full and bake at 400 degrees F for 20 min.

Note: Batter will keep in fridge for up to 6 weeks, baking a little at a time. Batter will get very thick and light colored, kind of "airy."

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alikefaya 1116788

Dec 05, 2010

thnk,s it.s realy refreshment

Chef 4205784

Oct 27, 2009

I remembered this from many years ago. Thanks for reminding me how good it really is and it does last that long in the refrigerator. Make it - you will like it.