BIG BATCH BRAN MUFFINS
This makes a gallon of muffin batter, and may be stored in an airtight container in the refrigerator for up to three months. As the batter ages, the raisins become plumb and juicy. This is convenient to have on hand, as you can make as few or as many muffins at a time as you want. I usually bake two dozen, and store the extras...
Provided by Josie-Lynn Belmont
Categories Other Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- 1. Soak the All Bran cereal in the boiling water until all the water is absorbed and the cereal is soft. Meanwhile cream the sugar and the Crisco, together. Add the eggs, and mix in the molasses. Add to the softened cereal. Add the buttermilk. Mix well. In another bowl, mix together the salt, flour and baking soda. Add to the Cereal mixture. Stir in the raisins. Mix well. Store in refrigerator.
- 2. I like to make this ahead, so that it gives the raisins time to soak in the batter, and soften. When ready to cook, preheat oven to 425°. Grease muffin tins, and pour batter in to about ¾ full. Bake for 18 minutes, or until muffins test done. (I check them after about 15 minutes, to make sure they don't get "over" done!)
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