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6 Week Bran Muffins

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.

Ingredients
  • 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
Instructions

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."

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thnk,s it.s realy refreshment

I remembered this from many years ago. Thanks for reminding me how good it really is and it does last that long in the refrigerator. Make it - you will like it.

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