Six-Week Bran Muffins

This recipe brought back a lot of memories when I came across it in my old recipe notebook.  I think this recipe is about 20 years old because I remember it being really popular among many of my friends when my kids were very young.  This recipe makes a huge batch of batter that you store in the fridge for up to six weeks.  When you are ready for a quick and easy breakfast, just make however many you want, serve with some fresh fruit and you are ready for the day.  These muffins are incredibly moist and flavorful and when you have a batch in the fridge, you always have something to serve surprise visitors.

1 12 oz box Raisin Bran cereal

2 tsp salt

3 cups sugar

5 cups flour

5 tsp baking soda

4 eggs, beaten

1 cup vegetable oil

1 quart buttermilk


In a large bowl, mix the cereal, salt, flour, sugar and baking soda.  Add eggs, oil and buttermilk to mixture.  Mix well and put in a large covered container. You can store this mix in the fridge for up to six weeks.  When ready to bake, heat oven to 400 degrees and fill greased muffin pans 2/3 full; bake for 15-20 minutes.  They can also be baked ahead of time and frozen in zipper top bags.

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