Big batch bran muffins

36 muffins

Ingredients

QuantityIngredient
3cupsNatural bran
3cupsAll-bran cereal
2cupsBoiling water
3cupsButtermilk
cupSugar
1cupVegetable oil
1cupFancy molasses
4Eggs, beaten
5cupsAll-purpose flour
5teaspoonsBaking soda
1tablespoonSalt
2cupsRaisins or chopped dates

Directions

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