Bran Raisin Muffins

Submitted by Deb Reno

Makes 48-50 muffins (GIANT BATCH)

5 c. flour

5 t. baking soda

1 pkg. (18.3 oz.) All Bran Cereal

…3 c. sugar

1 c. raisins (I’m not a big raisin fan…you could add more if you’d like.)

1 c. butter, melted

1 qt. milk w/ 1 T. vinegar or 1 qt. buttermilk

4 eggs, beaten

1 1/2 t. salt

Set oven to  400°.  Combine dry ingredients, including raisins, in a large bowl.  Add melted butter, buttermilk and beaten eggs & combine.  Grease or line muffin tins with paper liners. Fill 2/3 full.   Bake 15-20 minutes.  Batter can be frozen or refrigerated.  If you do freeze it, plan on doing so in small containers so you can thaw small amounts as needed.

OR you can bake them all up and freeze them like that.

I love baking these in my mini muffin pan…they take about 10-12 minutes.

I adapted this recipe from an ancient cookbook.  The original recipe was called “6-Week Bran Muffins”. It said that this batter would stay good in the fridge for 4-6 weeks.  I am thinking that’s not safe… It would never last that long around here anyway!  I think that keeping it that long is an old fashioned notion and I’ll stick to using my refrigerated batter up in a few days  and freezing the rest.  =)

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