Talk about convenient. Here is a recipe for a bran muffin batter that can sit in the refrigerator for up to six weeks.
I cannot attest to the six-week staying power because of my penchant for spoonfeeding batter.
You might want to cut back on the amount of sugar. I usually add raisins, flaxseed, unprocessed bran or sometimes chopped walnuts to the batter.
BEST BRAN MUFFINS
About 6 dozen
Preparation time: 20 minutes
Baking time: 15 minutes
6 cups All-Bran cereal
2 cups boiling water
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup packed brown sugar
4 large eggs
2 1/2 cups all-purpose flour
2 cups whole wheat flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk
1. Combine 2 cups of the cereal and boiling water in a small bowl. Set aside.
2. Cream butter and sugars in large mixer bowl until smooth. Beat in eggs one at a time.
3. Combine flours, soda and salt. Beat into creamed mixture, adding buttermilk to moisten. Stir in remaining 4 cups cereal.
4. Spoon batter into any number of greased muffin cups, filling each about 2/3 full. Bake muffins at 400 degrees until golden, about 15 minutes. Cool on wire rack 10 minutes. Remove from pans. Cool.
5. Store remaining batter in refrigerator in a tightly covered container. Use batter within 6 weeks.
