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La Belle Cuisine - More Muffin Recipes
Fine Cuisine with Art Infusion "To cook is to
create. And to create well... Six Week Bran Muffins
“A philosopher is a person who doesn’t care which side his bread is |
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Six Week Bran Muffins Well, this is one of THOSE recipes. You know, the kind that is more or less in the public domain. Everybody has it, right? I almost didn't include it here for that very reason.....everybody already has this recipe! But what if you don't? If that's the case, this one's for you. I found it indispensable when my sons were still in school and time was such a premium. I could keep the batter mixed up in the fridge, and bake a batch whenever I had a few minutes. Chopped nuts are a welcome addition. 5 cups flour 5 teaspoons baking soda 2 teaspoons salt a 15-ounce box raisin bran cereal 3 cups sugar 4 large eggs 1 cup vegetable oil 4 cups (1 quart) buttermilk In a large bowl stir together flour, soda, salt, raisin bran and sugar. In a bowl, whisk together eggs, oil and buttermilk. Add egg mixture to flour mixture and whisk until it is just combined. The batter may be made in advance and kept chilled in an airtight container for up to six weeks. When ready to bake muffins, spoon batter into each cup of a well- buttered or paper-lined 1/2-cup muffin tins and bake muffins in the middle of a preheated 375-degree F. oven 15 to 20 minutes.
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