**Originally posted on my old cooking blog.
I love making these muffins. They are so easy to mix up and they keep well in the refrigerator for up to 6 weeks. I mix them up in a large mixing bowl and then I store the batter in a gallon size pitcher(make sure it's air-tight) in the fridge. I tape the baking directions to the pitcher, so I don't have to drag out my cookbook every time.LOL!!!These are great to have on hand for busy mornings or for feeding overnight guests. I often pop them in the oven while I go to take a shower.
This recipe does take a box of cereal, so unless you get it cheap on sale, with coupons or buy generic like I do, it could end up being a little more expensive. Even with the little extra cost though, having this batter mixed up and ready is a breakfast idea that definitely works for me!
Refrigerator Bran Muffins
5 cups flour
5 teaspoon baking soda
2 teaspoon salt
2 teaspoon allspice
3 cups sugar
1 cup oil
2 teaspoon vanilla
4 cups(1 quart) buttermilk*
1 (20 oz.) box raisin bran**
Mix together in large mixing bowl; batter will be thick and lumpy. Fill muffin cups 2/3 full and bake at 375 degrees for 20 minutes. Batter can be refrigerated in an air-tight container for up to 6 weeks. Makes 30-35 muffins.
*I often use milk that's a little old. To make buttermilk, measure your milk out, then add a teaspoon or so of lemon juice. Let set for 5 minutes then add to batter as usual.
**You can also use a box of bran flakes and just add raisins, if you don't have honest-to-goodness raisin bran.