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Refrigerator Bran Muffins |
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Serves: 36
Print this Recipe
When I told them I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one.
Betty Shaw, Weirton, West Virginia
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.
© Copyright Reiman Publications, 1993-1997
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