Six Week Raisin Bran Muffins
Six Week Raisin Bran Muffins
This batter lasts for six weeks in the refrigerator! So they say! It’s never lasted that long around our house.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 0 varies 1x
- Category: Bread & Rolls
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 1 (20 ounce) box raisin bran or bran flakes (5 cups)
- 3 scant cups granulated sugar
- 5 teaspoons baking soda
- 5 cups all-purpose flour
- 2 teaspoons salt
- 4 eggs, beaten
- 2 teaspoons vanilla extract (optional)
- 3/4 cup vegetable oil
- 1 cup walnuts or pecans (chopped (optional))
- 1 quart (4 cups) buttermilk
Instructions
Muffins
- Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl.
- Add beaten eggs, vanilla extract (if desired), vegetable oil, nuts (if desired) and buttermilk. Mix well.
- Store in a covered container in the refrigerator and use as needed.
To use
- Grease muffin pans or line with paper muffin cups. Fill muffin pans two thirds full.
- Heat oven to 400 degrees F.
- Bake for 15 to 20 minutes.
Notes
Some cooks use the bran flakes and add craisins to the batter.
Photo credit: a7/07008ef7 yummysmellsca on Visualhunt
