- 5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
1 (15 oz.) box Raisin Bran (If you have an 18.7 oz. box, remove 1 1/2 cups)
3 cups sugar
1 cup oil
1 quart buttermilk
2 teaspoons vanilla
In a large bowl, beat the eggs and then add the oil, buttermilk and vanilla and blend.Next using a very large bowl or pot, combine the first four ingredients. Add the bran flakes, and sugar and mix. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a cover and store in the refrigerator until ready to use. This batter will keep for six weeks, if your lucky! (We use it quite often and it last... maybe, three in our home.)
When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans. Preheat oven to 375°. Using about half a cup of batter for each, fill paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger.
- *** Let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins.