This recipe breaks all the rules about either baking or freezing muffins as soon as the batter is mixed. The batter can be stored in the refrigerator for up to six weeks and baked as needed, one muffin or several muffins at a time. This recipe makes 48 muffins.
5 cups all-purpose flour
1 (15-ounce) box bran flakes cereal with raisins
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup vegetable oil
4 cups buttermilk
Combine flour, cereal, sugar, baking soda and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil, and buttermilk and stir just until dry ingredients are moistened. Cover bowl tightly with wax paper and foil. You should chill this batter in the refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to six weeks. To bake, heat oven to 375 F. Grease muffin cups or use foil baking cups. Stir batter gently to mix. Scoop 1/4 cup into each muffin cup. For baking just a few, a toaster oven works fine. Bake about 20 minutes, or until muffins are springy to the touch in the center. Let cool 5 minutes before serving hot.
5 cups all-purpose flour
1 (15-ounce) box bran flakes cereal with raisins
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup vegetable oil
4 cups buttermilk
Combine flour, cereal, sugar, baking soda and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil, and buttermilk and stir just until dry ingredients are moistened. Cover bowl tightly with wax paper and foil. You should chill this batter in the refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to six weeks. To bake, heat oven to 375 F. Grease muffin cups or use foil baking cups. Stir batter gently to mix. Scoop 1/4 cup into each muffin cup. For baking just a few, a toaster oven works fine. Bake about 20 minutes, or until muffins are springy to the touch in the center. Let cool 5 minutes before serving hot.
