Whenever I worked at Pillsbury on a Bake-Off I would make a batch of these muffins on Sunday evening and store the batter in the fridge. Then every morning, I got up at 5:30, put a batch in the oven, took a shower, and the muffins would be ready when I was.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 4 cups flour
- 15 oz. box bran flakes cereal with raisins
- 1 cup whole-wheat flour
- 2 cups sugar
- 1 cup brown sugar
- 2 tsp. baking soda
- 1 tsp. salt
- 4 eggs, beaten
- 1 cup vegetable oil
- 4 cups buttermilk
Preparation:
Combine flour, whole-wheat flour, cereal, sugar, brown sugar, baking soda, and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil and buttermilk and stir just until dry ingredients are moistened. This is kind of difficult to do, because the bowl is very full, but keep working. The liquid ingredients will gradually weigh down the dry ingredients and this amount fits nicely in a large mixing bowl.
Cover bowl tightly with waxed paper and foil. You should chill this batter in refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to 3 weeks.
When you're ready to bake the muffins, preheat the oven to 400 degrees and line muffin pans with paper liners. Scoop batter into prepared muffin cups, filling each cup 2/3 full. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched lightly with fingertip. Makes 48 muffins
