A fantastic large-batch bran muffin recipe from Kim Maness (2009). The batter is designed to be stored in the refrigerator for up to 6 weeks, so you can bake fresh muffins whenever you like.
Author
Kim Maness (2009)
Recipe
| Measurements | Ingredients |
|---|---|
| 4 | Eggs |
| 5 cups | Flour |
| 5 teaspoons | Baking Soda |
| 2 cups | Sugar |
| 1 quart (4 cups) | Buttermilk |
| 1 cup | Vegetable Oil |
| 7 1/2 cups | Raisin Bran Flakes |
Instructions
- In a very large bowl, whisk together the flour, baking soda, and sugar.
- In a separate large bowl, beat the eggs, then whisk in the buttermilk and oil.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
- Gently fold in the Raisin Bran Flakes.
- Cover the bowl with plastic wrap and let the batter stand in the refrigerator for 2 days before using it for the first time.
- When you are ready to bake, preheat the oven to 400°F. Generously grease your muffin cups.
- Do not stir the batter. Simply spoon the cold batter into the muffin cups, filling them generously.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Note
The batter keeps for up to 6 weeks, covered, in the refrigerator. The author notes, “I bake fresh each morning. :)”
