I know it is Tuesday, but I am back with another edition of Muffin Monday for you.
Several years ago my mother in law gave me this recipe that she had made when my husband was young. Bob loves these muffins and requests them often. This is a large batch recipe (56 muffins) but the great thing is the batter will last in the refrigerator for up to 6 weeks so you can make up a batch of muffins quick and easy in the morning. The muffins are unlike your typical fluffy muffin. These are dense and chewy but really yummy and go well with a cup of coffee.
Six Week Muffins
1 box (15 oz) raisin bran
3 cups sugar
5 tsp baking soda
2 tsp salt
5 cups flour
1 quart buttermilk
1 cup oil
4 beaten eggs
1) Preheat oven to 375 deg.
2) In a very large bowl mix together the dry ingredients and then add the wet ingredients mixing well to combine.
3) Fill cups 1/2 to 2/3 full and back @ 375 deg for 20 minutes.
4) Store remaining batter in fridge for up to 6 weeks.
**8 cups raisin bran is needed if using a larger box or economy bag.