Six-Week Bran Muffins Recipe

I love homemade muffins, but don't always have time to mix up all the ingredients. This batter keeps for six weeks in the refridgerator, so my family can have muffins fresh out of the oven whenever we want!

• Meal Type: Muffins
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 15-30 minutes

Ingredients

• 1 (20 ounce) box raisin or bran flakes
• 3 scant cups granulated sugar
• 5 teaspoons baking soda (optional)
• 5 cups flour
• 2 teaspoons salt
• 4 eggs, beaten
• 3/4 cup vegetable oil
• 1 cup pecans, chopped (optional)
• 1 quart buttermilk

Directions

1. 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.
2. To use, grease muffin pans. Fill muffin pans two-thirds full.
3. Preheat oven to 400 degrees F. Bake 15 to 20 minutes. Batter will keep for six weeks in refrigerator or bake muffins and store in freezer. Serve with Honey Butter, if desired.
4. Honey Butter
   8 ounces honey
   1 cup butter or margarine
   1 1/2 teaspoons cinnamon
5. Mix all ingredients until smooth.