6-Week Bran Muffin Mix
Category: Breads
Difficulty: Medium
Time: 60 minutes
Yield: 60 muffins
Make ahead muffin batter
Ingredients
- 3 cups sugar
- 5 cups flour (2 cups of oatmeal may be substituted for like amount of flour.)
- 2 teaspoons soda
- 2 teaspoons salt
- 15 ounces raisin bran (1 box)
- 4 beaten eggs
- 1 cup oil
- 1 quart buttermilk (or place 1/4 cup vinegar in a quart container and finish filling with mill and allow to stand a few minutes)
Instructions
- If the vinegar/milk mixture is to be used, prepare it first and set aside. Measure flour into a 1 gallon mixing bowl or clean dish pan. Add salt, soda, and sugar to the flour and mix well or sift together. Stir in raisin bran and continue mixing. With a spoon make a well in the center of the dry ingredients. Beat the eggs with a fork only until the white and yolk are evenly blended. Combine egg, milk, and oil. Beat well with a fork. Add liquid mixture to dry ingredients and stir with a long-handle spoon only until dry ingredients are moistened (mixture will be lumpy).
- Store in the refrigerator in tightly covered container until needed for up to six weeks.
- To bake, heat oven to 425° for approximately 15 to 20 minutes or until golden brown.
- Optional seasoning: 1 to 2 cups nuts and/or 1 Tablespoon cinnamon; 1 teaspoon nutmeg and 1 teaspoon mace; 1 cup halved cranberries and 1 cup nuts; 2 cups halved cranberries.
Notes
Calories: 119; Dietary fiber, 1 g; Cholesterol, 15.4 g; Unsaturated fat 2.75 g; Total fat 3.63 g; Sodium, 135 mg.