Refrigerator Bran Muffins recipe

4.8201

Note:This recipe comes from “Kitty” Haney’s Kitchen

Ingredients:

2 cups all-bran cereal

1-pound box seedless raisins

2 cups boiling water

1 cup granulated sugar

1 cup corn oil

2 cups molasses

4 eggs, well beaten

1 quart buttermilk

3 more cups all-bran cereal (dry)

5 cups flour

5 teaspoons baking soda

1 teaspoon salt

Instructions:

Add the raisins to the bran cereal. Pour boiling water over the mixture. Set aside to cool.

Place the sugar into a very large bowl. Stir the following ingredients into the white sugar in the order given: corn oil, molasses, eggs, buttermilk, and 3 more cups dry all-bran cereal. Stir together and add flour, baking soda, and salt.

Lastly, mix the cooled raisin-bran mixture with the batter. Store this in covered quart jars in the refrigerator. Keeps for up to two months. Spoon into buttered muffin pan, 2/3 full; bake in pre-heated 400-degree oven for exactly 20 minutes. They come out easily if left to stand a few minutes after baking. Serve hot or cold, or you can freeze them and reheat.

Makes dozens!