Printable | Taste of Home

Refrigerator Bran Muffins

4 eggs
1 quart buttermilk
1 cup vegetable oil
1 cup sugar
6 cups (10 ounces) bran flakes with raisins
1/2 to 1 cup raisins
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt

In a large mixing bowl, beat eggs, buttermilk, oil and sugar. Stir in
cereal and raisins. Sift together flour, baking soda and salt; add to
egg mixture. Stir just until all ingredients are moistened. If

Printed from tasteofhome.com Jul 9, 2008

-----------------------Fold------------------------

Refrigerator Bran Muffins cont.

desired, store batter, covered, in the refrigerator for up to 7 days.
To bake, gently stir batter; fill greased muffin cups two-thirds
full. Bake at 400° for 15-20 minutes or until golden brown. Serve
warm. (All of the batter does not need to be baked at once.) If
Cooking for Two: Bake muffins and freeze to enjoy months later.

Yield: about 3 dozen.