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Take and Bake Bran Muffins

This bran muffin batter is quick and easy. Mix up a batch of this batter and leave it in the fridge for up to six weeks. This way, you can bake a fresh healthy, fiber-rich snack or breakfast whenever you get the urge.

Notes

Batter will keep in fridge for up to 6 weeks, baking a little at a time. Batter will get very thick and light colored, kind of "airy."

Cooking Time20 min

Ingredients

  • 15 ounces box raisin bran
  • 5 cups flour
  • 3 cups sugar
  • 5 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 1 cup oil
  • 1 quart buttermilk

Instructions

  1. Mix dry ingredients well in a very large container.
     
  2. Mix wet ingredients together, pour over dry ingredients and mix well. Refrigerate batter at least 6 hours before baking.
     
  3. Fill muffin tins or papers 2/3 full and bake at 400 degrees F for 20 min.

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Has anybody baked these with whole wheat flour and splenda instead of sugar?

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