You can make fresh muffins daily or as often as you wish with this batter, which will keep in the refrigerator for about 6 weeks. –The Pentagöet Inn, Castine, Maine
Yield:
Makes 3-4 dozenIngredients
2 cups boiling water
2 cups All-Bran cereal
3 cups sugar
1 cup melted butter
4 eggs, beaten.
1 quart sour milk
5 cups flour
4 cups raisin bran cereal
S teaspoons baking soda
1 teaspoon salt
2 cups chopped dates
Instructions
Pour boiling water over All-Bran and set aside. Mix sugar and melted butter, beat in eggs, and stir in sour milk. Add All-Bran mixture. Combine flour, raisin bran, soda, salt, and dates. Stir into wet mixture. Store in refrigerator at least overnight. Bake in greased muffin tins at 400 degrees F for 20-25 minutes.
