These are so easy and yummy. My kids and husband love them, maybe because they do have a bunch of sugar in them, but still, they have to be better for you than the store bought muffins. The super cool thing about this batter is it will keep in a non-metal covered bowl in the fridge for up to 6 weeks. Just stir the batter to mix it up. Then scoop out the batter and put it into the muffin pan whenever you want hot muffins fresh from the oven. The total recipe will make about 4 dozen muffins.
Raisin Bran MuffinsIngredients
5 c flour
3 c sugar
5 tsp baking soda
1 1/2 tsp salt
7 1/2 c raisin bran (pretty much a box)
1 qt buttermilk
1 c vegetable oil
4 eggs, beaten
Whisk flour, sugar, baking soda, salt, in a large bowl. Blend raisin bran with dry ingredients. Add buttermilk, oil and eggs, blend until moist. Fill lightly greased muffin pans 2/3 full with batter. Bake at 400 degrees for 15-20 minutes.
Thanks to my Aunt Machel for this recipe! Here's what it looks like when it's a couple of weeks old.
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