Recipe: Raisin Bran Muffins (make-ahead refrigerator batter, using butter and buttermilk)

MAKE-AHEAD REFRIGERATOR RAISIN BRAN MUFFINS
"This batter will keep in the refrigerator, covered airtight, for up to two weeks."


1 quart buttermilk
1 (15 ounce) box raisin bran cereal
5 cups all-purpose flour
2 cups sugar
4 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
2 sticks (1 cup) butter, melted

TO PREPARE THE BATTER:
Pour the buttermilk over the cereal in a large mixing bowl; stir to mix. Set aside.

Sift the flour, sugar, baking soda and salt together. Stir into the buttermilk mixture. Add the beaten eggs and melted butter; stir well.

Store the batter in the refrigerator, covered airtight, for up to two weeks.

TO BAKE:
Preheat oven to 400 degrees F. Grease muffin tins well or line with paper baking cups.

Fill prepared muffin cups two-thirds full with the batter.

Bake for 20 minutes.

Makes 6 dozen muffins
Contributed by M.D. of Chalmette
Source: Constance Snow, The Times-Picayune, New Orleans, December 2010