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Green Meadows Six-Week Bran Muffins
This great muffin mix is even better, I think, with extra
raisins soaked in brandy. I often also add drained
pineapple pieces. It's a most practical recipe because the
batter stays fresh for six weeks, and you can bake them
anytime without further mess. And they are the best bran
muffins I have ever eaten, bar none.
Ingredients
5 cups Flour, all-purpose
5 tsps Baking Soda
2 tsps Salt
2 tsps Ground Allspice
15 oz box Bran Flakes with Raisins
3 cups Sugar
4 Eggs
1 cup Vegetable Oil
1 qt Buttermilk
2 tsps Vanilla
Instructions
Using the largest bowl you have, combine the first four
ingredients. Add the bran flakes and sugar; mix. In a mixer
bowl, beat the eggs. Add the oil, buttermilk, and vanilla to
the eggs and blend. Pour the egg mixture over the flour
mixture and stir well. Transfer the batter to a large
plastic container that has a tight fitting cover and store
in the refrigerator until ready to use. (Date the container
the day you make the batter.)
When ready to bake, do not stir the batter when dipping out
to fill the muffin pan. To bake, preheat the oven to 375 F.
Using about 1/2 cup batter for each, drop the batter into
paper-lined muffin tins. Bake the muffins for 20 minutes, or
until the top springs back when touched with your finger.
This muffin mix can also be baked in a pie pan and then cut
for serving or in much smaller pans when you want only a
piece or two. Just be sure not to overbake as this is a
delicious, moist muffin ready when you need it.
Makes 42 to 48 muffins.
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