Big batch bran muffins

Yield: 36 muffins

Measure Ingredient
3 cups Natural bran
3 cups All-bran cereal
2 cups Boiling water
3 cups Buttermilk
1½ cup Sugar
1 cup Vegetable oil
1 cup Fancy molasses
4 Eggs, beaten
5 cups All-purpose flour
5 teaspoons Baking soda
1 tablespoon Salt
2 cups Raisins or chopped dates

In large bowl, combine natural bran and bran cereal. Stir in boiling water to moisten; let cool for 10 minutes. Stir in buttermilk, sugar, oil, molasses and eggs. In separate large bowl, combine flour, baking soda and salt; mix in raisins. Add to bran mixture, stirring until evenly mixed. Cover tightly and refrigerate for up to 1 week. To make muffins, spoon batter into large greased or paper-lined muffin cups, filling to top. Bake in 375 oven for about 25 minutes or until firm to the touch. Makes 36 muffins. NOTE: Keep a quantity of batter in the refrigerator so you can make fresh, hot muffins for breakfast, lunch or snacks. This recipe comes fromthe Maritimes and has a pleasant molasses tang.

Submitted By FLORENCE THOMPSON On 11-28-94

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