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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