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Ingredients
| wheat bran: 2 cups |
| water: 1 cup (boiling) |
| buttermilk: 4 cups |
| canola oil - for salads, woks and light frying: 1 cup |
| eggs: 4 |
| granulated sugar: 2 cups |
| salt: 1 Tbl |
| baking soda: 3 Tbl |
| all-purpose flour (unsifted): 5 cups |
| wheat bran: 4 cups |
| seedless raisins (packed): 3 cups |
Refrigerator Bran Raisin Muffins
Credit: Food.com
User rating:
-
Prep Time
780 min -
Cook Time
20 min -
Servings
72 serving(s)
Tags
- Take first two cups of bran and mix with the boiling water, allow to sit.
- In a separate bowl combine buttermilk, oil, eggs. Wisk until blended.
- Add in remaining ingredients to wet mix, stir to mix.
- Stir in the soaked bran from step 1.
- Cover and allow to chill in the fridge for 12 hours.
- Pour into lined muffin tin, Bake at 375 for 20 minutes.
- Keep remaining batter covered in fridge for use following same bake times for all batches.