Refrigerator bran muffins
Refrigerator Bran Muffins recipe
Note:This recipe comes from “Kitty” Haney’s Kitchen
- 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
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.
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