Refrigerator Bran Muffins
Julie Cantrell
Easy make ahead mix that can be stored for up to 6 weeks in the fridge for fresh muffins anytime!
ingredients
- 1 (15 ounce) package wheat bran flakes cereal with raisins
- 5 cups all purpose flour
- 3 cups sugar
- 1 Tablespoon plus 2 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs, beaten
- 1 quart buttermilk
- 1 cups shortening, melted
directions
- 1
Combine first 5 ingredients in a large bowl; make a well in the center of mixture. Combine eggs, buttermilk, and shortening; add to dry ingredients, stirring just until moistened. Cover batter and store in refrigerator up to 6 weeks. When ready to bake, spoon butter into greased muffin pans (I spray with Pam), filling 2/3 full.
- 2
Bake at 350° for 20 minutes. Remove from pans immediately.
Source: Julie Cantrell
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