SIX WEEK BRAN MUFFINS

This batter is great for making a few at a time, or a lot at a time, whichever you need! It's nice to bake a couple in the morning, as the batter is already made!

SIX WEEK BRAN MUFFINS
SIX WEEK BRAN MUFFINS

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups flour

  • 5

    tsp baking soda

  • 2

    tsp salt

  • 2

    tsp allspice (if no allspice 1 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp cloves)

  • 1

    15 oz raisin bran flakes

  • 1

    cup golden raisins

  • 3

    cups sugar

  • 4

    eggs

  • 1

    cup vegetable oil

  • 1

    qt buttermilk OR (4 cups milk, 4 tbsp vinegar)

  • 2

    tsp vanilla extract

Directions

Using the largest bowl you have, combine the first four ingredients. Add the bran flakes, golden raisins and sugar. Mix well. In a mixer bowl, beat the eggs. Add the oil, buttermilk and vanilla to the eggs and blend. Transfer the batter to a large plastic container that has a tight fitting cover. Store in refrigerator until ready to use. This batter will keep for 6 weeks. Date the container the day you make the batter. When ready to bake, do not stir when dipping out to fill the muffin pan. To bake, preheat oven to 375. Using about 1/2 cup batter for each, drop batter into paper lined muffin tins. Bake the muffins for 20 minutes, or until the tops spring back when touched with your finger. The muffins can be baked the day you make the batter, but I found that they are best when the batter has been in the fridge overnight. Does the batter really stay good for 6 weeks? Don't know, it's always gone before then!!♥

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