This is an old recipe, but still just as good today. What I love about this recipe is that you prepare the batter and keep it in the refrigerator. When you are ready for breakfast, you just scoop it out, bake it, and have fresh muffins.It makes a large batch of muffins, so you can keep it on hand and have fresh muffins every day for a week.
Ingredients
5 cups flour
15 ounce box bran flakes cereal with raisins
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup canola oil
4 cups buttermilk
Instructions
Combine flour, cereal, sugar and baking soda in large bowl. Mix well to combine.
Add beaten eggs, oil and buttermilk. Mix just until dry ingredients are moistened.
Cover bowl tightly.
Store batter in refrigerator for at least 24 hours before using.
You can store batter in refrigerator for up to three weeks.
When you are ready to make muffins, preheat oven to 400 degrees. Line muffin tins with paper liners.
Scoop the batter into prepared muffin tins, filling 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean and top springs back when touched lightly with fingertip.
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