I’ve talked about these muffins before because I LOVE them!  I know it sounds weird that the batter can keep in your refrigerator for six weeks but it can (and they are yummy) so check them out. They are so tasty that ours usually only last a few weeks. Great for last-minute visitors or to have a nice afternoon treat with hot chocolate for the kids.  With this batter in the fridge you’re always ready to make muffins in about 15 minutes!  I even make a pumpkin flavored batch from time to time (see below)!

 

 

 

Adapted from The Lazy Gourmet-

BEST OF THE BEST CALIFORNIA COOKBOOK – Alegra’s {six week} Muffins

 

 

1 (15 ounce) box Raisin Bran Cereal (or Bran Flakes if you are like me & don’t like raisins)

3 cups sugar

5 cups flour

5 tsp baking soda

2 tsp salt

4 eggs, beaten

1 cup oil

1 quart buttermilk (4 cups)

 

 

In a very large bowl, mix Raisin Bran, sugar, flour, baking soda, and salt.

 

Add eggs, oil, and buttermilk.

 

This batter will keep up to six weeks in the refrigerator.

 

then, on the day you are ready to use it, fill muffin tins 2/3 full and bake at

400 for 12-15 minutes depending on tin size.

 

Yields 4-5 dozen

Mix the dry ingredients in one bowl & then the wet ingredients in another bowl!

Now don’t be afraid to get in there…I take off my rings and just mix the whole thing with my hands…but you can do it with a spoon…just be sure to mix the batter well!

Paige wanted in on the pictures!

Now if you want some pumpkin flavored…take about half of your muffin batter and add a small can of pumpkin (15 oz), a teaspoon of vanilla and some pumpkin pie spice!

Add to large muffin tins or small…bake and enjoy!