Raisin Bran Muffins (6 Week Muffins)

Raisin Bran Muffins (6 Week Muffins)

1 (15 ounce) box raisin bran cereal
5 cups 50/50 wheat white flour
2 1/4 cups sugar
2 tsp. salt
5 tsp. baking soda
2 sticks butter
4 eggs, beaten
1 quart plus 2 cups buttermilk

Combine all ingredients. Mix very lightly. Batter keeps up to 6 weeks covered in the refrigerator.

When ready to bake, spoon into greased or paper cup lined muffin tins. Bake at 400 for 15 minutes. Best warm.

Notes:

This recipe is adapted from the Victorian Sampler Tea Room Cookbook.

The original recipe calls for all white flour, but I wanted to substitute some of it for wheat. I found the 50/50 at the store so just used that. It should work in any proportion.

After I mixed it and let it sit in the refrigerator overnight, it was very dry. I added the additional two cups of buttermilk (the original recipe only calls for 1 quart) the next morning.

These are wonderful bran muffins.

The box of cereal I used was 17 ounces, so I just didn't use quite all of it.