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Refrigerator Bran Muffins
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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 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.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |