A - Z Blogging Challenge - S

These muffins are delicious and so convenient.  I make a batch several times a year, in fact,  I just made a batch last week.  Just store the batter  in the refridgerator (for up to 6 weeks) and you can bake fresh muffins every day!



  “S”
Six Week Bran Muffins

3 cups bran flakes cereal  (I sometimes use raisin bran and omit the 2 cups raisins)
3 cups all-bran cereal
2 cups boiling water

1 cup softened butter
1 & 1/2 cups granulated sugar
1 & 1/2 cups packed brown sugar
4 eggs
1 litre (4 cups) low-fat buttermilk
1/4 cup molasses

5 cups flour
2 Tbsp. baking soda
1 Tbsp. baking powder
1/4 tsp.salt
2 cups raisins (optional)

Put cereals in a large bowl, pour water over them.  Let stand to soften.

In the largest mixing bowl you can find...(it needs to be really big!!)...cream butter and sugars together.  Add eggs, one at a time, mixing well after each addition.   Mix in buttermilk, add molasses, then stir in cereal mixture.

In another bowl put flour, soda, baking powder, salt and raisins (if using).  Stir well and then add to batter.  Stir to thoroughly combine.  Store in a covered container in the refridgerator.  Batter will keep for six weeks. 

As needed, fill greased muffin cups 3/4 full.  Bake in 400 degree F. oven for 20-25 minutes.  Cool in pan for 5 minutes before removing muffins.

Monica