Refrigerator Bran Muffins

Time: 10 minutes hands on + 15 minutes baking
Yield: 36 muffins
Recipe adapted from AllRecipes
 
4 eggs
1 quart buttermilk
1 C vegetable oil
1 C sugar
1/2 C brown sugar
2 t vanilla
6 C raisin bran cereal
1/2 C raisins
5 C flour
5 t baking soda
1 t salt
 
1. Crack your eggs and toss them into a large mixing bowl, or your stand mixer. I used my big burly Bosch for this recipe.
2. Pour in your oil, the white sugar the brown sugar and the vanilla. Beat it well. 
3. Add the raisin bran and raisins and stir to combine. 
4. In a separate bowl toss together your flour,baking soda and salt. 
5. Add the dry ingredients to the wet and stir just until combined. Don't over mix here, my friends. You want a nice little round top to your muffins, don't you? Over mixing will leave them flat. What a shame. 
6. Scoop the batter into muffin tins, filling each cup 2/3 of the way full. 
7. Bake at 350 for 15-20 minutes, or until golden brown. Serve warm from the oven with butter and honey. 
8. Store leftover batter in the fridge for up to one week.
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