These muffins will keep in the fridge for up to 6 weeks. Just scoop out what is needed each day and refrigerate the rest. You will need a large container that holds 2+ quarts of batter with a lid. I use my dough rising bowl and lid that I got from King Arthur, but in the past I used a half gallon pitcher with a lid.
6 Week Bran Muffins
5 c. flour
5 t. baking soda
2 t. salt
2 t. cinnamon
3 c. sugar
1 box of Raisin Bran Cereal (Mueslix may also be used)
1 c. oil
1 quart of buttermilk
Combine first 6 ingredients. Mix eggs, oil, and buttermilk together and add to dry ingredients. Bake for 20 minutes at 350*.
Refrigerate unused muffin batter. Do not stir down batter; just dip out what you need into muffin tins. Will keep up to 6 weeks in the refrigerator.
Nature Journal Examples – May 2017
21 hours ago