Name: Take and Bake Bran Muffins
Cook time: 20 min
Ingredients: 15 ounce box raisin bran; 5 cup flour; 3 cup sugar; 5 teaspoon baking soda; 1 teaspoon salt; 4 eggs, beaten; 1 cup oil; 1 quart buttermilk

Take and Bake Bran Muffins

1 Comment

This bran muffin batter is quick and easy. Mix up a batch of this batter and leave it in the fridge for up to six weeks. This way, you can bake a fresh healthy, fiber-rich snack or breakfast whenever you get the urge.

Notes

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."

Cooking Time20 min

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

Mix dry ingredients well in a very large container.
Mix wet ingredients together, pour over dry ingredients and mix well. Refrigerate batter at least 6 hours before baking.
Fill muffin tins or papers 2/3 full and bake at 400 degrees F for 20 min.