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Ever Ready Oat Bran Muffin

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Submitted by: beckyst1721357

 

This super-size recipe makes five dozen oat-bran muffins, but the batter keeps in the fridge easily so you can make the tasty snacks as needed.
 

Ingredients

  • 2 cups Water
  • 2 cups Wheat Bran (Hodgson Mill)
  • 4 cups Flour
  • 1 cup Oat Bran (Quaker - Hot Cereal) 1 cup Flax Seed
  • 5 tsp Baking Soda
  • 2 tsps Salt
  • 3 cups White Sugar
  • 1 cup Canola Oil
  • 4 Eggs
  • 4 cups Quaker Oats
  • 2 cups Raisins
  • 2 cups Dry Cranberries
  • 4 cups Buttermilk

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Method

Mix water and sugar; add eggs, oil, and buttermilk. In separate bowl, mix all dry ingredients (except Raisins and Cranberries). Then, add dry ingredients into the liquid mixture. Blend raisins and cranberries by hand. Fill (foil) muffin cups; bake at 400 for 20 - 25 minutes.

 

Notes: Keep unused muffin batter in air tight container, in fridge until ready to use. Mixture can be kept up to two months.

 

Number of Servings: 5 dozen

 

Submitted by: beckyst1721357 ()

 

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