Although we have had this recipe for quite a while, only recently has it become quite a staple in our house.
Not only are these muffins delicious, but the batter has one feature that we love- it will store in your fridge forever. Okay, maybe not forever. We really haven’t tested it much past about a month, so it’s hard to say how long it will stay.
We just mix our batter in one of those Tubberware cake saver containers, then pop it into our garage fridge. Whenever we want muffins, we just pull it out, pour a dozen, and bake!
This recipe will make a ton of muffins! So unless you are feeding a small army, you don’t need to double it. I strongly suggest you make it once and see how much it makes at least, before you double it.
Friendship Bran Muffins
20 oz. of Raisin Bran (the cereal)
3 1/2 c. of Sugar
5 c. of Flour
5 tsp. of Baking Soda
2 tsp. of Salt
4 beaten eggs
1 qt. Buttermilk
1 c. of Oil
Beat eggs, add sugar and oil, and stir. Then add flour, salt, and baking soda, stir. Add in buttermilk and mix with electric mixer. Add Bran, about a third at a time, and mix in with a wooden spoon. Pour into muffin tin, filling each about 2/3 of the way full. Bake at 400 degrees for about 15-20 minutes. Store leftover batter in air tight container in fridge.