Since that batch, I've baked up many more. The "many" is easy with this recipe because it's designed so that the batter can be stored and the muffins baked up whenever you need them- for a quick breakfast, for a snack, to complement a meal, etc. It makes me feel like I have it a bit together to have that batter waiting in there for me- even if I definitely do not have it together that particular day.
The muffins are moist, hearty, and tasty. Throw in some chocolate chips to make them dessert-like. Cut back on the sugar for a healthier breakfast. But, whatever you do, if you don't know these muffins, it's time you mix up a batch.
batter left over (and headed for the fridge) after already baking up a dozen muffins
Raisin Bran Muffins (recipe from Edna Yoder via a church cookbook)
This recipe make about 3 quarts of muffin batter. One quart makes about 16 muffins. The batter stores well in the fridge for up to 2 weeks so fresh muffins can be baked whenever you want some. If your family doesn't like raisins, use plain bran cereal. The baked muffins freeze very well.
8 cups raisin bran cereal
5 cups flour
3 cups sugar
2 tsp. salt
5 tsp. baking soda
4 cups buttermilk
4 large eggs, beaten
1 cup canola oil or applesauce or a combination of the two
In a very large bowl, combine the dry ingredients: raisin bran cereal, flour, sugar, salt and baking soda. Add remaining ingredients and mix well. Using a 1/4 cup measuring cup, fill greased muffing tins (1/4 cup per muffin). Bake at 400 degrees for 15 minutes or until a knife inserted comes out clean. Store remaining batter in glass jars in the refrigerator for up to 2 weeks.