We had these muffins quite awhile ago, and I'm just now getting around to putting them up. Sorry. I had been looking for a refrigerator bran muffin recipe a while ago, so I was happy to see this one. This comes from the Eating Well...While Spending Less packet from North Dakota State University.
Equipment you will need
-measuring cup
-measuring spoons
-mixing bowl
-mixing spoon
-plastic wrap or cover
-muffin pan
Ingredients
4 eggs
1 cup soft or melted margarine
1 quart buttermilk (or sour milk*)
1-1/2 cups sugar
5 teaspoons baking soda
1-1/2 teaspoons salt
1 (15 ounce) package raisin bran cereal (or 9 cups bran flakes with raisins)
5 cups flour
To make the mix
1. Break eggs into a large bowl and beat well.
2. eat in margarine, buttermilk, and sugar until well mixed.
3. Add baking soda and salt. Stir well.
4. Mix in raisin bran.
5. Add flour and stir until just mixed. The batter will be thick.
6. Cover and store in the refrigerator. The batter will keep about four weeks if the refrigerator is at 40 degrees.
To bake the muffins
1. Preheat oven to 400 degrees.
2. Grease muffin pan or use paper baking cups.
3. Take batter our of refrigerator.
4. Fill each muffin cup 2/3 full.
5. Bake in oven at 400 degrees about 15-20 minutes, until brown.
6. Return leftover batter to refrigerator.
Makes 6 dozen muffins
*To make sour milk, mix two tablespoons lemon juice or vinegar with two cups skim milk.
I'm pretty sure I halved the recipe because 6 dozen muffins would take us more than 4 weeks to go through, even baking them up a few at a time. Even though I halved the recipe I don't think we got 3 dozen muffins from it (and we have small muffin pans). And, I think I used plain bran flakes instead of raisin bran.
We enjoyed them twice. Once right when I mixed them up. The second time was a few days later, and they tasted just as good. The batter was very thick and scooped like ice cream after sitting in the fridge for several days. It was nice to have them already mixed up in the morning, so we could just bake them up to eat.
This sounds like something I would make. Question: The note says to add lemon juice to two cups of milk, but two cups is a pint, and it calls for a quart? I will buy a quart of buttemilk to use anyway, just checking that the amount is right.
ReplyDeleteI've been inspired to eat and cook healthier, and these sound good. I was dubious about them being very healthy until I saw that those amounts are for 6 dozen.
ReplyDeleteThese were extremely popular 30 years ago. Haven't heard as much about them lately.
ReplyDeleteYes, the amounts are correct. 2 tablespoons for 2 cups. So, you would use 4 tablespoons for 4 cups of milk.
ReplyDelete