Sta.sh
This is my mom's six week bran muffins that she had made for a hotel in Maine, almost 31 years ago.
Six week bran muffins.
Janet Brownell
You will need the following ingredients.
4 eggs, lightly beaten
1 cup vegetable oil
1 quart buttermilk
5 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
3 cups granulated sugar
5 cups all purpose flour
1 box (15oz) Raisin Bran
In a large mixing bowl, combine the ingredients one at a time, in order given, stirring with a wooden spoon or rubber spatula. (Do not use an electric mixer or food processor.)
Transfer to a container with a tight sealing lid, filling it no more than 2/3 full as mixture will expand.
Refrigerate to store.
Allow the mixture to age for 2 days before making into muffins.
To prepare to bake the muffins, you need to do the following.
Preheat oven to 350 degrees
Pour batter into greased muffin tins and bake for 20 to 30 minutes or until your tester (which can be a toothpick or a clear butter knife) comes out clean.
Makes about 4 dozen muffins.
Batter can keep up to six weeks, but it will be used up before the week is gone.
Enjoy.
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