Green Meadows Six-week Bran Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 44 |
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This is a most practical recipe because the batter stays fresh fore six weeks. And you can bake them anytime without further mess. And they are the best bran muffins I’ve ever eaten, bar none. They are very moist and a very tender muffin. Read more . Not dry at all. My entire family loves this recipe especially my children when they were 3 & 4 and are now 21 and 24. I have been making this recipe for that long. This recipe comes from Marsha Adams who has many great cookbooks. Ingredients:
when filling the pan, fill it in one scoop. that is how you get a nice muffin top. |
5 cups all purpose flour |
5 tsps baking soda |
2 tsps salt |
2 tsps ground allspice |
1 15 ounces box bran flakes with raisins |
3 cups sugar |
4 eggs |
1 cup vegetable oil |
1 quart buttermilk |
2 tsps vanilla |
Directions:
1. Using the largest bowl you have, combine the first four ingredients. Add the bran flakes and sugar, and mix.
2. In a mixer bowl, beat the eggs, add the oil, buttermilk, and the vanilla to the eggs and blend.
3. Pour the eggs mixture over the flour mixture and stir well.
4. Transfer the batter to a large plastic container that has a tight fitting cover and store in the refrigerator until ready to use.
5. This batter will keep for 6 weeks. (Date the container the day you make the muffins.)
6. When ready to bake,(DO NOT RE STIR BATTER WHEN DIPPING TO FILL MUFFIN PANS. WHEN FILLING PAN BE SURE TO FILL THE PAN IN ONLY ONE SCOOP, THIS GIVES THE MUFFIN A NICE TOP.)To bake, preheat the oven to 375 degrees.
7. Using about 1/2 cup batter for each, drop the batter into paper lined muffin tins.
8. Bake the muffins for 20 minutes, or until the top springs back when touched with your finger.
9. These are the best!!! They never last six weeks. DON T substitute the butter milk.
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