Take and Bake Bran Muffins
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 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
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.