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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is an old family recipe that was passed down for decades. It is simple and makes ahead and keeps for up to 9 weeks. I give some of the baked muffins as gifts at the holidays to neighbors. I also like to add in different variations to the muffins. 1. dark chocolate chips 2. crasins (dried cranberries) and white chocolate chips Ingredients:
10 ounces rasin natural bran |
5 cups all-purpose flour |
3 1/2 cups sugar |
5 teaspoons baking soda |
1 teaspoon salt (scant) |
4 beaten eggs |
1 cup vegetable oil |
1 quart buttermilk |
dark chocolate chips |
dried cranberries |
white chocolate chips |
Directions:
1. In a large bowl mix all dry ingredients.
2. Add the wet ingredients, stir til combined.
3. Store in an airtight container in the refridgerator and the batter will keep 6 - 9 weeks.
4. Fill paper baking cups in muffin tin about 3/4 full.
5. Bake in pre-heated oven to 400 degrees for 13 - 15 minutes.
6. I will scoop out enough batter into a bowl and add in the variations on the raisn muffin to some. Then I have 3 different kinds of muffins!
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