- 50
Ingredients
- 1 10-ounce box Raisin Bran cereal
- 1 cup vegetable oil
- 3 cups sugar
- 4 eggs, beaten
- 1 quart buttermilk
- 5 cups flour
- 2 teaspoons salt
- 5 teaspoons baking soda
- 1 tsp. vanilla
Preparation
Step 1
(Yield: 50 muffins)
Mix Raisin Bran, sugar, flour salt and baking soda in a large bowl. Add eggs, oil, and buttermilk. Mix and store in a container with a tightly fitting lid in the refrigerator for up to six weeks (honest).
To use: Fill greased or paper-lined muffin tins two-thirds full. You can make as few or as many muffins as you like at a time. Bake 20 minutes in 400F oven. Makes 50 muffins.
Tip: Instead of storing the batter in the refrigerator, make up all 50 muffins, but instead of baking them, place the muffin tins in the freezer. Once frozen, pop the unbaked muffins into zip-type bags. Now you’re one step closer to freshly baked bran muffins. Simply add 5 minutes to the baking time when starting with frozen batter.