Bran muffin mix
Be the first to rate it
A make-ahead bran muffin batter with raisin bran cereal and buttermilk that keeps in the refrigerator for weeks. Scoop and bake a few muffins at a time.
Ingredients
- 4 eggs
- 3 cups sugar
- 1 quart buttermilk
- 6 cups bran cereal with raisins
- 5 cups all-purpose flour
- 1 cup vegetable oil
- 5 teaspoons baking soda
- 1 teaspoon salt
Equipment
- mixing bowl
- muffin pan
Directions
- In a large bowl, beat the eggs and sugar together until well blended.
- Add the buttermilk, cereal, flour, oil, baking soda, and salt and mix well.
- Refrigerate for at least 6 hours before using.
- Fill greased or paper-lined muffin cups about two-thirds full.
- Bake at 400° for 15-20 minutes, until a toothpick comes out clean.
Notes
Batter keeps covered in the refrigerator up to 6 weeks. It contains raw egg and buttermilk, so keep it refrigerated and bake the muffins until a toothpick comes out clean.
Nutrition
Serving: 504g | Calories: 1404kcal | Carbohydrates: 237g | Protein: 27g | Fat: 44g | Saturated Fat: 8.1g | Trans Fat: 0.3g | Cholesterol: 131mg | Sodium: 2065mg | Potassium: 737mg | Fiber: 14g | Sugar: 121g | Vitamin A: 1807IU | Vitamin C: 1.6mg | Calcium: 252mg | Iron: 23mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 dozen; buttermilk counted as lowfat buttermilk. Brands and portions vary, so use it only as an approximation.
