Agnes’s Ever-Ready Bran Muffins
Having 4 batches of ready-to-be-baked bran muffin batter in the refrigerator is in the same luxury category as a coffee maker timed to wake you up as it brews. Agnes’s version of this high-fiber muffin makes 4 quarts of batter that will keep for 6 weeks in the refrigerator. Don’t freeze the batter, she warns.
Yield: 48 muffins
- 2 cups raisins
- 2 cups boiling water
- 5 cups All-Bran cereal
- 1-1/2 cups sugar plus 1-1/2 cups maple syrup, molasses, or honey, or 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1 quart buttermilk
- 5 cups unbleached all-purpose flour
- 5 teaspoons baking soda
InstructionsMix the raisins and boiling water with 2 cups of the cereal. Set aside.
In a large bowl, mix the sweetener and oil. Then stir in the eggs, buttermilk, and remaining 3 cups cereal.
Mix the flour and baking soda and add to the egg-buttermilk mixture. Add the bran-raisin mixture. Refrigerate in jars.
Each quart makes 12 muffins. To bake, spoon the batter into greased muffin tins. Fill two-thirds full. Bake in a preheated 400 degree F. oven for 15 to 20 minutes. Cool slightly before removing from pans. Serve warm or cooled.