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