A friend of mine passed this recipe along. It is great to make this up, put it in the fridge, and have it to make up anytime you need it (over the next six weeks). My kids love muffins for breakfast, or in their lunches in lieu of a sandwich (or in addition to). These are healthy and full of good-tasting-fiber! Thanks Shauna!
2 cups boiling water
6 cups bran cereal (use all plain bran, or a combination of All-Bran and Raisin Bran)
1 cup margarine or oil
2 - 3 cups sugar
5 cups flour (can use part whole wheat flour)
5 tsp. baking soda
4 eggs beaten
1 quart buttermilk*
raisins, dates, nuts
1. Pour boiling water over cereal and let cool. Cream together margarine/oil and sugar. Then add cooled bran mixture and mix well.
2. Sift together flour, soda, salt and add alternately with eggs and buttermilk.
Makes 1 gallon of mix.
3. Bake as need arises in muffin tins for 20-25 minutes in 350 oven.
I mix with a hand mixer in a LARGE bowl that also has a lid (for storage). You can store this in your refrigerator for up to 6 weeks. Figure out the "good until" date and write it on some masking tape and put that on the bowl. Then you ALWAYS know, how long it is good for! I bake the muffins in a stone muffin pan sprayed with Pam and used my Pampered Chef Large Scoop to put the perfect amount of batter in the muffins.
1. Use only 2 cups All Bran cereal and add 4 cups Bran Flakes with the flour (or Raisin Bran).
2. You can substitute ½ cup molasses & 8 Tbsp. sugar for the sugar.
3. You can ½ the recipe.
*buttermilk: 4 Tbsp. lemon juice or vinegar. Then add enough whole milk for 4 cups (1 qt). Let stand 5 minutes.