Refrigerator Bran Muffins

These muffins are like having a nice bowl of Raisin Bran.

Only better.

(They don't get soggy!)

It's fall and our thoughts turn to 'comfort food' and baking more often.

Here's a recipe for muffins that are just good food, and a quick breakfast on the way to school in the car, or a great snack when you get home from running errands or the kids when they get in from school.

This recipe can be mixed up and used for a huge batch to bake all at once, (it makes four dozen!) and then freeze individually, or they can be mixed up and the batter can be stored in the fridge for up to 4 weeks.

(I think I need to go put the coffee pot on!)

Raisin Bran Muffins

Batter can be kept in fridge for up to four weeks

Heat oven to 400 degrees

Bake for 15-20 minutes

First, boil water and mix 2 c. raisin bran with 2 c. water, let cool.

then, mix

1 c. oil

3 c. sugar

5 t. soda

1 t. salt

mix the above with your cooled, soft bran mixture

Then, add four eggs, one at a time, mixing after each.

Add one quart of buttermilk (you can make your own by adding lemon juice to just under 4 c. milk.)

Beat well, then add 4 more cups of raisin bran.

Next add 5 cups of flour and beat well.

*I have successfully substituted half the flour for whole wheat flour and it actually makes a darker, more pleasing muffin.*

Grease muffin tins and fill 3/4 full; these don't rise much.

If you refrigerate the batter, it does not need to be stirred before using.

The water-soaked raisin bran.

The sugar and oil.

Bubbly buttermilk.

Dry raisin bran.

Soda/salt.

plop. plop. plop. plop.

Mixing in the dry bran.

The finished batter.

I put the finished batter into a pitcher, cover the top with Cling Wrap, and am storing it in the fridge. I use an old pitcher so I can see the mix, and will then tend NOT to forget about it.

How do you like your coffee?