Ever Ready Bran Muffins
These Ever-Ready bran muffins are a great way to always have delicious muffins on hand!
Ever-Ready Bran Muffins
Ingredients
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 4 cups natural bran
- 4 tsp baking soda
- 4 Tbsp ground flaxseed
- 2 tsp sea salt
- 1 cup brown sugar
- 4 cups buttermilk
- 1 1/2 cups unsweetened applesauce
- 3 eggs well beaten
Instructions
To prepare the mix for storage in the fridge:
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Combine all dry ingredients in a large mixing bowl
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Combine all wet ingredients in a medium mixing bowl
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Pour wet ingredients into dry ingredients and mix JUST until combined.
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Place the mixture in an empty ice cream pail or empty container and store in the fridge for up to 6 weeks.
To bake the muffins:
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Preheat oven to 425 degrees.
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Prepare muffin tin by greasing or lining with paper cups.
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Spoon batter into prepared muffin cups until 3/4 full.
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Place in preheated oven and bake for 15 minutes or until golden brown.
Here are all of the recipes that were featured for March Mixes:
I love this idea, but I am guessing you mean store in the freezer for up to 6 weeks. Storing cracked raw eggs in the fridge for 6 weeks is a sure fire way to earn yourself a tri to the ER.
I’ve been making them for over 30 years, no trips to the ER so far! 🙂
If I was to make up the whole batch and freeze the muffins, how many muffins would this make?
If I wanted to add raisins, would two cups be enough?
Thank you
Hi Lynda, the recipe will make about 40 muffins. 2 cups of raisins should be plenty!