Refrigerator Bran Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
|
WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one. Ingredients:
4 eggs |
1 quart buttermilk |
1 cup vegetable oil |
1 cup sugar |
6 cups (10 ounces) bran flakes with raisins |
1/2 to 1 cup raisins |
5 cups king arthur unbleached all-purpose flour |
5 teaspoons baking soda |
1 teaspoon salt |
Directions:
1. In a large bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.) Yield: about 3 dozen.
|
|