Six Week Bran Muffins
"I love having a container of this batter in the fridge- it makes for a quick, warm breakfast."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
50 muffins
ingredients
- 15 ounces bran flakes
- 5 cups flour
- 3 cups sugar
- 5 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs, beaten
- 1 cup oil
- 1 quart sour milk
directions
- Combine dry ingredients, then add next three ingredients, stirring just to moisten. Store in the fridge for up to six weeks. (Tastes best after being in the fridge overnight).
- Fill muffin tons 2/3 full and bake 13-16 minutes at 400.
- *sour milk= 1 Tbsp vinegar in cup, then add milk to make 1 cup.
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