Pail Full of Bran Muffins (made with bran flakes cereal)
This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal. Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.
Servings 36 medium muffins
Ingredients
- 5 1/2 cups bran cereal flakes
- 3 cups buttermilk
- 1 cup oil (vegetable or canola oil)
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 cup raisins
- 3 cups all purpose flour
- 3 tsp baking soda
- 3 tsp baking powder
- 1 1/2 tsp salt
Instructions
- Preheat your oven to 350 degrees F.
- Line a muffin tin with paper liners. Set aside.
- In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.5 1/2 cups bran cereal flakes, 3 cups buttermilk
- In a separate bowl whisk together the oil and eggs.1 cup oil, 3 large eggs
- Stir in both sugars and vanilla.1 cup granulated sugar, 1 cup brown sugar, 1 tsp vanilla extract
- Then stir in the bran mixture and raisins. Mix well.1 cup raisins
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.3 cups all purpose flour, 3 tsp baking soda, 3 tsp baking powder, 1 1/2 tsp salt
- Combine the bran mix with the flour mix.
- Fill muffin cups about 2/3 full.
- Bake for 25 minutes.
- Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.
Notes
The batter can stay in the fridge for up to 2 weeks. Bake the muffins as you want them.