6 week Bran Muffins
I bake these quite often and share with family and friends. I got hooked on bran muffins while visiting in California and since these require hardly any time for preparation or baking they are nice to have on hand just in case you get unexpected company or you want a good treat... Enjoy them as much as we do.
- 3 c
- 1 qt
- 6 c
- assorted bran cereal, such as all bran buds, raisin bran or all bran flakes
- 5 c
- 1 c
- 5 tsp
- baking soda
- 1 tsp
- 1 c
- walnuts or raisins (optional)
1In a large bowl beat eggs and sugar. Stir in buttermilk, cereal, flour, oil baking soda and salt.
Mix thoroughly. You may add walnuts or additional raisins (optional)
2Refrigerate at least 6 hours before using. Then fill your muffin papers or greased tins 2/3 full. Bake 400 degrees, 15-20 minutes.
3This batter may be stored in a covered tightly container for up to 6 weeks. You can bake 2 or 3 or whatever you choose at a time. Do not stir the batter when you take it from the refrigerator. It will appear light and airy.