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Refrigerator Bran Muffins

Source of Recipe

Unknown


Recipe Introduction

This recipe makes a large batch, but the batter will keep in the refrigerator for up to 6 weeks. Having the batter "ready and waiting" in the fridge when unexpected company drops in for coffee is sooooo convenient!

List of Ingredients

5 cups flour
1 15 oz. box of raisin bran cereal
3 cups sugar
5 tsp. baking soda
2 tsp salt
5 tsp soda
1 tsp nutmeg
1 tsp ground cloves
2 tsp cinnamon
4 beaten eggs
1 cup oil
1 qt. buttermilk
2 tsp. vanilla



Recipe

Combine flour, cereal, sugar, baking soda, salt and spices in a large bowl. Mix well to combine. Add beaten eggs, oil, buttermilk and stir. Cover bowl tightly and chill in fridge for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to 6 weeks. To bake, heat oven to 400 degrees. Grease muffin cups. Stir batter gently to mix. Scoop 1/4 c. into each muffin cup. Bake about 15 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes before serving. For larger muffins tins, bake for 20-25 minutes.