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MUFFINS: Green Meadows Six Bran Muffins

Source of Recipe

Cooking from Quilt Country by Marcia Adams


Recipe Introduction

This recipe is terrific--the muffins taste great and the batter will keep for 6 weeks in your refrigerator so that you can have muffins warm from the oven any time you want them

List of Ingredients

5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 box Raisin Bran (15 oz)
3 cups sugar
4 eggs
1 cup oil
1 quart nonfat buttermilk
2 teaspoons vanilla


Recipe

1. Using the LARGEST bowl you have, combine the first four ingredients. Add the bran flakes, and sugar and mix. In a mixer bowl, beat the eggs and then add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight fitting cover and store in the refrigerator until ready to use. This batter will keep for 6 weeks! Date the container the day you make the batter.

2. When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans! Preheat oven to 375 degrees. Using about half a cup of batter for each, fill paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger.


NOTE: Let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins.