Fruity RAISIN BRAN MUFFINS

By criscrossqz

Makes a LOT of batter ~ Keep it in the refrigerator (up to 3 months) and just bake as many as you want at a time. I usually give some to a friend when I make it, since it makes so much. These are light muffins (not those dark brown, heavy sticky things)

Ingredients

• 3 cups sugar
• 1 cup oil
• 4 eggs, beaten
• 1 qt. buttermilk
• 5 cups flour
• 2 tsp. salt
• 3 tsp. cinnamon
• 5 tsp. baking soda
• 1 (15 oz) pkg. raisin bran
• 1-2 cups golden raisins
• 1 small jar orange marmalade, or apricot or apricot/pineapple preserves

Preparation

Step 1

Mix wet ingredients. Add dry ingredients. Mix and store in refrigerator (up to 2 months). Use as needed. (Let sit overnight before first use) Bake at 375 for 20-25 min. in sprayed muffin/cupcake tins (or use papers).

This makes a HUGE amount, but is so convenient because you can make just as many as you want at a time. Supposedly, you can freeze part of the batter (but I’ve never tried it) ~ I usually give some of it to friends Note: These are lighter muffins ~ not the dark, sticky, dense ones you usually buy