What could be better than having muffin batter waiting ready to bake in your refrigerator each morning. But more importantly you can bake as many or as few as you need for that meal.
This recipe is from my dear friend Edie. She got it years ago from her children's grandmother, and would bake these for them when they were small. This is very much like the Six-Week Bran Muffins recipe that I posted about a year ago. This batter will also save in the refrigerator for 4-6 weeks. Store in a crock type container or a container that is tightly covered. DO NOT stir batter when scooping it into the muffin tins.
These are truly wonderful. Thank you Edie!
Sweet Muffin Mix
Yield: depending on the size 2-3 dozen
1 15-ounce) box of raisin bran
2 cups sugar
5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoon salt
4 beaten eggs
1 quart buttermilk
1 cup cooking oil
Mix all dry ingredients in a large bowl. Mix all wet ingredients in a separate bowl. Add dry ingredients to wet and mix well. Cook in muffin tins at 400 degrees for about 15 minutes for regular size and 20 for large muffins. Or store in a tightly closed container in the refrigerator for 4-6 weeks. DO NOT Stir the batter.
Edie's Note: You can also cut the receipe in half.
These will be linked to Full Plate Thursday at Miz Helen's Country Cottage