Six Week Bran Cereal Muffins

To prepare muffin mix:

In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients (buttermilk, oil and beaten eggs) into the dry and stir just until evenly moist. Scrape the muffin mix into a large container (of about 1 gallon capacity or larger) with a tight fitting lid. Refrigerate for at least 8 hours before using. Label the container with the date the batter was mixed. You can store and use the batter for up to 6 weeks.

To bake plain Bran Muffins:

Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full. If desired, sprinkle lightly with raw sugar.

Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out clean.

Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.

To bake Bran and Fruit Muffins or Chocolate Chip Bran Muffins:

Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray.

Scoop the desired amount of muffin batter into a bowl and gently fold in your chosen fruit or chocolate chips – as much or as little as you desire.

Fill the prepared muffin wells 2/3 full. If desired, sprinkle lightly with raw sugar.

Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out mostly clean. There may be some fruit juice on the skewer, but there shouldn’t be any sticky batter.

Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.