Six-Weeks Bran Muffin Mix

If you like bran muffins, you'll definitely love these!  You make the batter up, and you can store it in the fridge and make fresh muffins every morning if you want.  Really handy if you have a small oven,  or a toaster oven, where you can make just a couple, or a few, at a time.  Making a few, or as many as you like at a time, you can have different types of muffins whenever you want without starting from scratch! 

You can add extras like blueberries, cranberries, craisins (dried cranberry raisins), banana, trail mix, nuts, whatever you like you can add just before you bake them. You can add fresh, frozen or dried, as long as you add the 'extras' to the batter in the cups just before you stick it in the oven. You can even substitute the Raisin Bran with Raisin Bran Crunch, or other cereals like that that have bran in them.  It's fun to experiment, and it always turns out yummy!

When I was a hospice nurse, as well as doing private duty, this was one of the most asked for recipes, and the one that I was always asked to throw together for them when I'd visit. Yes, it does make a big batch, but it will keep in the fridge in a covered container for a whole 6 weeks at a time!

Six-Weeks Bran Muffin Mix

5  cups flour                            1  (15 oz) box Raisin Bran (generic works fine too)
3  cups sugar                           4  beaten eggs
1  cup salad oil                        1  quart of buttermilk
1  teaspoon salt                       1/2 cup pure bran (optional; I leave it out)
5  teaspoons baking soda

Mix all of the ingredients together into a large bowl.  Keep in a tightly sealed bowl, or pitcher (I use a Tupperware pitcher with a sealed lid).  Refrigerate for up to 6 weeks. 

Bake in muffin tins with cupcake liners at 350 degrees F. for 20 to 25 minutes.