Pail Full Of Muffins

Pail Full Of Muffins

6 dozen muffins

The batter may be kept 6 weeks covered in the refrigerator. Prepare recipe the day BEFORE baking.

2

cups

all bran cereal

 

 

500

ml

2

cups

boiling water

 

 

500

ml

 

 

 

 

 

 

 

1

cup

butter or margarine

8

ounces

225

grams

3

cups

white sugar (castor)

21

ounces

600

grams

3

Tbs

brown sugar

 

 

45

ml

4

large

eggs

 

 

 

 

 

 

 

 

 

 

 

1

quart

buttermilk

32

fl ounces

1

liter

 

 

 

 

 

 

 

1

Tbs

salt

 

 

15

ml

5

cups

flour

25

ounces

700

grams

3

Tbs

baking soda

 

 

45

ml

4

cups

bran flakes

8

ounces

225

grams

2

cups

raisins or chopped dates

 

 

500

ml

Pour boiling water over all bran & let stand.
In very large bowl, cream butter, sugars & eggs.
Add buttermilk & then bran mixture. Mix well.
Premix flour, baking soda & salt in a separate bowl, then add to above mixture.
Mix well. Add bran flakes & fold in until just combined.
Add raisins or dates.

Chill 1 day before baking.

Spoon into pans & bake at 375F [185C] for 15-20 minutes.

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