Dave Smith wrote:

> My mother used to use a bran muffin recipe that made a considerable amount of
> batter that would keep in the fridge for a few weeks and she would make a half
> dozen muffins at a time from her stash.
>
>


Refrigerator Muffins

5 cups whole wheat flour
1 1/2 cups wheat bran or 100% bran cereal
2 tsp. baking soda
2 tsp. salt
2 cups brown sugar (I like dark brown)
4 eggs, beaten
1 cup salad oil
1 quart buttermilk

Combine dry ingredients in mixing bowl. Add eggs, oil, and buttermilk
and mix until blended. May be stored in covered container in
refrigerator for as long as 4 weeks. Bake as needed in lightly greased
muffin cups filled two-thirds full. Bake in 400°F oven for 20 minutes.
Makes 3 1/2 dozen.


Best regards,
Bob