6 Week Bran Muffins
This bran muffin batter is quick and easy. Mix up a bowl of batter and leave it in the fridge for up to six weeks, baking fresh muffins for a healthy breakfast or snack as you like.
Cooking Time20 min
- 15 ounces box raisin bran
- 5 cups flour
- 3 cups sugar
- 5 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs, beaten
- 1 cup oil
- 1 quart buttermilk
1. Mix dry ingredients well in a very large container.
2. Mix wet ingredients together, pour over dry ingredients and mix well. Refrigerate batter at least 6 hours. before baking.
3. Fill muffin tins or papers 2/3 full and bake at 400 degrees F for 20 min.
Note: Batter will keep in fridge for up to 6 weeks, baking a little at a time. Batter will get very thick and light colored, kind of "airy."