Six Week Bran Muffins

Store Batter in the refrigerator for up to six weeks. You can bake a fresh supply every day, if you like. Origin of recipe is unknown.

Ingredients

4 Cups Bran Flakes

2 Cups All-Bran Cereal

3 Cups Boiling Water

1 Cup Butter or Margarine

1 1/2C Granulated Sugar

1 ½ C packed brown sugar

4 eggs

4 Cups buttermilk

¼ C Molasses (optional)

5 Cups all-purpose flour

2 Tbl baking soda

1 Tb baking powder

1 teas salt

2 C raisins

36 – 48 Muffins

40 Minutes/15 Min Prep

1. In a large bowl combine cereals and boiling water.
2. Let stand.
3. In a mixing bowl, cream butter and sugars together.
4. Beat in eggs one at a time, beating well after each addition.
5. Mix in buttermilk.
6. Add molasses (optional ingredient).
7. Stir in a separate bowl, combine flour, soda, baking powder, salt and raisins.
8. Mix thoroughly.
9. Add to batter and stir well to combine ingredients.
10. Store in refrigerator.
11. No need to bake all at one time; it will keep for six weeks.
12. As required, fill greased muffin tin ¾ full. You may prefer paper liners.
13. Oven temperature 400 degrees F
14. Bake for 20 – 25 minutes.
15. Remove from pan after 5 minutes cooling.
16. Variation: Brans may be switched to use 2 Cups Bran Flakes and 4 Cups All-bran.
17. Or you may use natural bran to replace one of either cereal.