Six-Week Bran Muffins
Ingredients
Muffins
- 1 (20 ounce) box raisin or bran flakes
- 3 scant cups granulated sugar
- 5 teaspoons baking soda
- 5 cups all-purpose flour
- 2 teaspoons salt
- 4 eggs, beaten
- 3/4 cup vegetable oil
- 1 cup pecans, chopped (optional)
- 1 quart buttermilk
Honey Butter
- 8 ounces honey
- 1 cup butter
- 1 1/2 teaspoons cinnamon
Instructions
Muffins
- Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl.
- Add beaten eggs, oil, nuts (if desired) and buttermilk. Mix well.
- Store in covered container in refrigerator and use as needed.
- To use, grease muffin pans. Fill muffin pans two-thirds full.
- Heat oven to 400 degrees F.
- Bake for 15 to 20 minutes.
- Serve with Honey Butter, if desired.
Honey Butter
- Mix all ingredients until smooth.
Notes
Batter will keep for six weeks in refrigerator or bake muffins and store in freezer.
