Agnes's Ever-Ready Bran Muffins
Upload Your Photo- 0Comment
Print
Yield: 48 muffins
Having 4 batches of ready-to-be-baked bran muffin batter in the refrigerator is in the same luxury category as a coffee maker timed to wake you up as it brews. Agnes's version of this high-fiber muffin makes 4 quarts of batter that will keep for 6 weeks in the refrigerator. Don't freeze the batter, she warns.Ingredients:
2 cups raisins2 cups boiling water
5 cups All-Bran cereal
1-1/2 cups sugar plus 1-1/2 cups maple syrup, molasses, or honey, or 3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 quart buttermilk
5 cups unbleached all-purpose flour
5 teaspoons baking soda
Instructions:
Mix the raisins and boiling water with 2 cups of the cereal. Set aside.In a large bowl, mix the sweetener and oil. Then stir in the eggs, buttermilk, and remaining 3 cups cereal.
Mix the flour and baking soda and add to the egg-buttermilk mixture. Add the bran-raisin mixture. Refrigerate in jars.
Each quart makes 12 muffins. To bake, spoon the batter into greased muffin tins. Fill two-thirds full. Bake in a preheated 400 degree F. oven for 15 to 20 minutes. Cool slightly before removing from pans. Serve warm or cooled.
Browse Similar Recipes
- By Category: Quickbreads, Coffee Cakes
- By Prep Methods: Bake
- By Course: Breakfast & Brunch, Desserts
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.