Six Week Blueberry Bran Muffins
Like this recipe's name implies, batter kept in an air-tight container can be refrigerated up to 6 weeks.
15 ounces bran flakes (approximately 11 1/4 cups)
5 cups all-purpose flour
3 cups granulated sugar
5 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
4 cups buttermilk
4 large eggs
1 cup vegetable oil
2 cups fresh blueberries, rinsed
- Preheat oven to 400°F (205°C).
- In a large bowl combine together bran flakes, flour, sugar, baking soda, salt, and cinnamon. Add in buttermilk, eggs and oil; stir until moistened. Fold in blueberries.
- Spoon into greased muffin tins and bake for 12 minutes or until a wooden pick inserted in the center, comes out clean.
Makes 4 dozen muffins.