Buttermilk Raisin Bran Muffins

By Marlenew

Add optional favorite ingredients such as nuts, chocolate chips, raisins, cranberries, blueberries, or coconut. Drizzle with honey! The buttermilk batter can remain in the refrigerator for up to 6 weeks!

Ingredients

• 5 5 5 cups all-purpose flour
• 3 3 3 cups sugar
• 5 5 5 tsp. baking soda
• 1 1/2 1 1/2 1/2 tsp. salt
• 7 1/2 7 1/2 1/2 cups (15 oz) POST Natural Raisin Bran cereal
• 1 1 1 quart buttemilk
• 1 1 1 cup vegetable oil
• 4 4 4 eggs, beaten Optional ingredients: cranberries, blueberries, raisins, currants, nuts, and even chocolate chips.

Details

Preparation time 20mins
Cooking time 40mins
Adapted from reluctantentertainer.com

Preparation

Step 1

Blend flour, sugar, baking soda and salt in a large mixing bowl. Stir in the cereal.

Add buttermilk, oil, and eggs, and blend until dry ingredients are moistened. Do not stir batter again. (Mixture may be stored, covered, in a nonmetal bowl in refrigerator for up to 6 weeks:)

With each batch, add your favorite optional ingredients: cranberries, blueberries, raisins, currants, nuts, and even chocolate chips.

Fill greased muffin pans 2/3 full. Bake at 400 degrees for 15-20 minutes.

Optional: Drizzle the top of muffins with butter, or butter and sprinkled cinnamon and sugar – before baking.