Wouldn’t it be nice if you could serve your family fresh baked muffins every morning at a moments notice? Well your dreams have come true! These Cran-Raisin Muffins will keep your morning on schedule. Each muffin is loaded with cranberries and raisins in every bite. The batter keeps for up to 6 weeks in your fridge! Yes, I said 6 weeks!! The trick is to try not to eat them all in the first day or two.
Cran-Raisin Bran Morning Muffins
1 Quart Buttermilk
1 Cup Vegetable Oil
5 Cups All Purpose Flour
3 Cups Sugar
5 teaspoons Baking Soda
2 teaspoons Salt
1 (15oz) Raisin Bran Cereal
1 Cup Dried Cranberries
1/8 teaspoon Nutmeg
1/2 teaspoon Cinnamon
2 teaspoons Vanilla
In a large mixing bowl combine the buttermilk and oil together. Add in the flour, sugar, baking soda and salt and mix together. Then add in the remaining ingredients, the batter will be thick. Store in a airtight container in the fridge. When you are ready to bake the muffins, preheat your oven to 350 degrees. Scoop batter 3/4 full into lined muffin tins.
Bake for 25 minutes. **You can also bake the muffins and freeze them for up to 4 weeks. Then all you need to do is thaw and serve. Happy Baking, Lark
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