The early morning smell of fresh baked muffins is a great start to the day, especially during deep winter when snow and frigid cold lurk outdoors.  Here’s a recipe that’s been in our family for years.  Mix it up in advance.  The original recipe says the batter will keep in the refrigerator for up to 6 weeks but in our household it’s never lasted that long.

REFRIGERATED BRAN MUFFINS

In a large bowl, combine the following ingredients:

  • 1 (15-oz.) box Raisin Bran Flakes
  • 5 cups flour
  • 2 cups sugar
  • 5 teaspoons baking soda
  • 2-1/2 teaspoons salt

Mix well with large mixing spoon then add:

  • 4 cups milk mixed with
  • 2 tablespoons vinegar
  • 1 cup vegetable oil
  • 1/2 cup molasses
  • 4 beaten eggs

Mix well again.  Store covered in refrigerator and use batter as needed.

When ready to bake, fill muffin cups 2/3 full.  Bake in pre-heated oven at 400° for 15 to 20 minutes.

Enjoy!

Sara