Refrigerator Bran Raisin Muffins

Name: Refrigerator Bran Raisin Muffins
Prep time: 13 h
Cook time: 20 min
Total time: 13 h 20 min
Yield: 72 muffins, 72 serving(s)
Ingredients: 473.18 ml natural bran; 236.59 ml boiling water; 946.36 ml buttermilk; 236.59 ml canola oil; 4 eggs; 473.18 ml sugar; 14.79 ml salt; 44.37 ml baking soda; 1182.95 ml flour; 946.36 ml natural bran; 709.77 ml raisins

Submitted by Meghan

"This recipe was given to my grandmother by her dietitian. They are a very moist and tasty way to get your daily servings of bran. The recipe makes one gallon of batter that you keep covered in your fridge for up to 6 weeks so you can make fresh bran muffins daily or weekly with zero effort. Prep time includes 12 hour chill time. This recipe will make roughly 6 batches of 12 muffins, give or take depending on the size of your muffin pan. Note: I store my batter in a rubbermaid gallon pitcher with a pour top for ease of use."

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Ready In:: 13hrs 20mins
Ingredients:: 11
Yields:: 72 muffins
Serves:: 72

ingredients

473.18 ml natural bran
236.59 ml boiling water
946.36 ml buttermilk
236.59 ml canola oil
4 eggs
473.18 ml sugar
14.79 ml salt
44.37 ml baking soda
1182.95 ml flour
946.36 ml natural bran
709.77 ml raisins

directions

Take first two cups of bran and mix with the boiling water, allow to sit.
In a separate bowl combine buttermilk, oil, eggs. Wisk until blended.
Add in remaining ingredients to wet mix, stir to mix.
Stir in the soaked bran from step 1.
Cover and allow to chill in the fridge for 12 hours.
Pour into lined muffin tin, Bake at 375 for 20 minutes.
Keep remaining batter covered in fridge for use following same bake times for all batches.