Monday, June 24, 2013

A BIG Batch of Buttermilk Raisin Bran Muffins

Summer up North means going to the cabin.  If you don't own a cabin, you probably know someone that does. Your parents, your brother, an uncle, some good friends, a really nice neighbor.....  Eventually, you'll get invited.  This week we are hanging out with my in-laws.  Seventeen of us.  (Some of them couldn't come.)  My brother-in-law has a habit of picking out remote locations.  Locations without cell phone reception.  Or Wi-Fi.  Communication may be spotty.  Which is why I brought muffins.  Well, muffin batter, to be exact.  This is the perfect recipe for bringing to the cabin.  You make it in advance in a gallon ice cream bucket and it stays good in the fridge for at least a week.  

What I really like about this recipe, besides the fact that the muffins are delicious, is that it uses up key ingredients.  Like a whole quart of buttermilk.  And an entire box of Raisin Bran.

Just bake a fresh batch as needed!  Like after a long morning fishing.

Or during an especially competitive game of Uno.

You'll be glad that you brought a little bit of homemade goodness along!

Buttermilk Raisin Bran Muffins
Makes 6 Dozen

1 15-ounce (more or less) box of Raisin Bran
5 cups flour (I like white whole wheat)
3 cups sugar
5 tsp soda
2 tsp salt
4 eggs
1 cup canola oil
1 quart buttermilk

Mix dry ingredients in a 5 quart ice cream pail.  Add liquids and mix until combined.  The batter can be refrigerated for up to a week.  

When ready to bake, fill muffin tins 1/2 full and bake at 400 degrees for 15 - 18 minutes.  

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