This is probably my favorite muffin recipe ever, not because they're the absolute yummiest (they're pretty good, however they can't compete with Banana Chocolate Chip Muffins!) but because they're simple to make, pretty healthy, and the batter lasts in the refrigerator for 6 weeks.
My mother-in-law gave me the recipe, and I always feel like a 1950's happy housewife when I make them. You'll love having them on hand to pop in the oven when you've got a few minutes in the morning, and your kids (and hubby!) will enjoy them on these chilly winter mornings. Here's what you'll need:
2 1/2 cups flour
2 1/2 cups whole wheat flour
2 teaspoons salt
3 cups sugar
1 1/2 teaspoon cinnamon
3 teaspoons baking soda
1 1/2 teaspoon nutmeg (I never use this because I can't find it in my pantry!)
1 cup oil
1 qt. buttermilk (if you don't want to purchase buttermilk, just use 4 cups milk and add 4 teaspoons vinegar and let sit 10 minutes to sour milk)
1 15 oz. package Raisin Bran
Sift dry ingredients. Add oil, eggs and buttermilk to dry ingredients (don't mix too long – just until dry stuff gets wet). Add raisin bran. Mix in large bowl; fill muffin cups 1/2 – 2/3 full. Bake at 400 for 15-20 minutes (closer to 15). Batter will be thick. Keeps in refrigerator for up to six weeks. Enjoy!
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