This recipe is perfect for those mornings where you’d like
to serve a hot breakfast but just don’t have the time to whip something together.
The deal with these muffins is that it makes a GIGANTIC batch of batter.
You can store your batter for up to six weeks in your fridge.
Whenever you’re in need of some muffins just scoop out exactly what you need.
So no more wasting muffins because they aren’t fresh!
I love it because I can make a few muffins for Travis before he leaves for work.
Then make a few more for the babies when they wake up and are ready for breakfast!
The amount of batter makes roughly four dozen muffins.
And if you buy generic Raisin Bran these are SO inexpensive!!!
6 Week Bran Muffins
15 oz box of Raisin Bran
1 Cup melted Butter
2 1/2 Cups Sugar
1 Quart of Buttermilk
5 Cups of Flour
5 teaspoons of Baking Soda
2 teaspoons of Salt
Mix them all together and that’s it!
Bake at 350 degrees for around 20 minutes.