Refrigerator Bran Muffins

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If you have room in your fridge for an extra container, this muffin batter is great to have on hand  so you can have freshly baked muffins with a minimum of fuss and time.   It should yield about 4 dozen muffins in total.  Big-batch cooking and baking produces lots of dishes, but fortunately for me, hubby is a dab hand at kitchen clean-up. 🙂

Refrigerator Bran Muffins

4 cups All Bran cereal

2 cups boiling water

1/2 cup of molasses

5 cups of flour

2 cups natural bran

2 1/2 cups brown sugar, lightly packed

1/2 tsp salt

3 tsp baking powder

3 tsp baking soda

4 eggs

1 cup canola oil

4 cups buttermilk

3 cups raisins, rinsed and drained

In a large bowl, pour the boiling water over the All Bran cereal.  Let stand.  When the mixture has softened and cooled but is still warm, stir in the molasses.   In a separate bowl,  lightly beat eggs together and stir in oil and buttermilk.  Slowly add egg and milk mixture into the softened, cooled cereal and combine thoroughly.  Meanwhile, in an extra-large bowl,  stir together the flour, natural bran, sugar, salt, baking powder and baking soda.   Make a well  in the dry ingredients, add raisins and pour in egg and milk mixture.  Gently mix until all ingredients are combined.  Use a folding method to avoiding over-mixing.  The batter is ready to be stored in the refrigerator and baked as needed.  Fill muffin tins about 2/3 full.  Bake at 375 degrees F for about 15 minutes.

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