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Raisin Bran Muffins
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Description
The absolute best muffin recipe for a crowd! Make a big batch and keep it in the refrigerator for up to 8 weeks.
Ingredients
- 15 ounces, weight Raisin Bran
- 5 cups All-purpose Flour
- 3 cups Sugar
- 5 teaspoons Baking Soda
- 2 teaspoons Salt
- 1 cup Vegetable Oil
- 4 whole Eggs, Lightly Whisked
- 1 quart Low-fat Buttermilk
Preparation
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.
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