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The absolute best muffin recipe for a crowd! Make a big batch and keep it in the refrigerator for up to 8 weeks.
In a large bowl combine the raisin bran, flour, sugar, baking soda, and salt. Stir gently to combine. Mix in the remaining ingredients and stir until just moistened.
Mix can be stored in the refrigerator in a gallon container for up to 8 weeks.
When ready to bake, preheat the oven to 400ºF and grease a muffin tin. Do not stir the batter. Scoop the desired amount of muffins into the tin using an ice cream scoop. Bake for 18 minutes, or until set in the center.
Makes approximately 50 muffins.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!