Many years ago, my dear friend Luann shared this recipe with me. I make these quite often and share them with my family and neighbors. These quick, easy and tasty muffins, also known as Think-Ahead Bran Muffins, allow you to prepare the batter and refrigerate for up to six weeks. Whenever you crave a fresh muffin, simply bake the desired amount. You can also bake them all at once, which I often do.
1 (15 oz) box (7 cups) Raisin Bran Flake cereal
5 cups flour
2 cups sugar
5 tsp baking soda
2 1/2 tsp salt
4 eggs, beaten
4 cups milk
2 TBS vinegar
1 cup vegetable oil
1/2 cup molasses
Measure the Raisin Bran Flake cereal into a large mixing bowl. Crush the cereal using your hands or the back of a wooden spoon to break up the flakes. No need to crush into a powder, just crush enough so the flakes are smaller. Add the flour, sugar, baking soda and salt. Mix well.
In a separate bowl, beat the eggs. Add the milk, vinegar, oil and molasses. Mix well.
Using a mixer, slowly combine the liquid ingredients into the dry ingredients and mix well again.
Store covered in the refrigerator and use as needed. When ready to bake, fill muffin pan cups 2/3 full. Bake in a pre-heated 400F oven for 15 minutes.
Batter will keep in the refrigerator for up to 6 weeks.
** If you do not care for raisins, you may use Bran Flake cereal without the raisins.
Makes 55-60 muffins
Source: Luann M.
Janice
