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Six Week Raisin Bran Muffins

Six Week Raisin Bran Muffins
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This batter lasts for six weeks in the refrigerator! So they say! It’s never lasted that long around our house.

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

  1. Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl.
  2. Add beaten eggs, vanilla extract (if desired), vegetable oil, nuts (if desired) and buttermilk. Mix well.
  3. Store in a covered container in the refrigerator and use as needed.

To use

  1. Grease muffin pans or line with paper muffin cups. Fill muffin pans two thirds full.
  2. Heat oven to 400 degrees F.
  3. 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

Find it online: https://simplygreatrecipes.com/six-week-raisin-bran-muffins/