I can remember my mom making these when I was young. . . mixing the batter in her big yellow Tupperware bowl.
Yesterday, I noticed a 1/2 eaten box of raisin bran cereal, dating back to '08, and remembered "the muffin recipe".
The batter keeps up to 6 weeks in the fridge! So it's simple to make a dozen for the afternoon snack.
Before you know it. . . they've disappeared!!
Mr. Camo gave them a "thumbs up". . . All THREE of them! That boy can eat!
Here's the recipe:
6 Week Bran Muffins
6 C raisin brain cereal or bran bud cereal
2 C boiling water
3 C oil (or divide 1 1/2C applesauce & 1 1/2 C oil)
1 1/2 C brown sugar
1 1/2 C organic cane sugar
(or 3 C white sugar)
4 eggs, beaten
4 C buttermilk
(I use the dry buttermilk mix that you add water to)
2 1/2 C white unbleached flour
2 1/2 C whole wheat flour
5 tsp baking soda
2 tsp salt (I eliminate)
- Pour boiling water over 3 C of bran cereal. Let stand while mixing other ingredients.
- In a separate bowl, combine rest of dry bran cereal, flour, soda, and salt.
- In another separate bowl, cream sugar and oil.
- Add eggs to this mixture.
- Add buttermilk alternately with dry ingredients.
- Add the 3 C soaked cereal and mix well. (Initially, the batter will be very runny)
- Store batter in fridge for up to 6 weeks.
- Bake in 400F oven about 15 minutes.