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Raisin Bran Muffins
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Description
Bran muffin batter that you can store in the fridge for up to 6 weeks
Ingredients
- 15 ounces, weight Box Of Raisin Bran Cereal
- 3 cups Sugar
- 5 cups Flour
- 5 teaspoons Baking Powder
- 2 teaspoons Salt
- 4 whole Eggs
- 4 cups Buttermilk
- 1 cup Vegetable Oil
Preparation
Combine the dry ingredients in a large bowl. Beat eggs, buttermilk, and oil together and add to the bran mixture. Mix well.
This award winning batter may be stored in the refrigerator in a covered container for up to six weeks and used as needed. The recipe yields approximately six dozen.
Preheat oven to 400 F.
Bake in greased muffin tins that are 2/3 full for 15 minutes.
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wisconsin4 on 3.20.2011
You are so right about this being award winning batter.
I have made this recipe for 38 years & passed the recipe along to all my friends after they have eaten them. During long months in the Frozen Tundra we need something to wake us up in the morning & get going. These muffins do it for us.