Six Week Bran Muffins

This is an oldie but a goodie ~ it's definitely not new.

But, it merits another go-around.

Breakfast all ready to go in the morning is always a great idea.

So, whip up a batch and enjoy!

This batter will keep for up to six weeks in the fridge ~

however, around here it's gone in about two days!

Original recipe found in Company's Coming Biscuits, Muffins and Loaves ~ 

several adjustments made by moi.

4 cups Bran Flakes cereal

2 cups All Bran cereal

2 cups boiling water

1 cup butter, room temperature

1/2 cup granulated sugar (already reduced)

1 cup brown sugar (already reduced)

4 large eggs

4 cups buttermilk

1/4 cup fancy molasses

3 cups whole wheat flour

2 cups all purpose flour

2 Tbsp baking soda

1 Tbsp baking powder

1 tsp sea salt

2 cups craisins or raisins

2 tsp ground cinnamon

1/2 each ground cloves, allspice, and nutmeg

**I substituted whole wheat flour for some of the white...
if you want a lighter muffin, you can use all white flour.

In large mixing bowl, place the two cereals and pour boiling water over.
Mix and let stand to partially dissolve.
In mixer, place softened butter and the two sugars.
Cream together until well mixed.
Add in eggs one at a time and mix after each addition.
Stir in the buttermilk.  Mix together with the cereals in large bowl.

All your wet ingredients should now be together in the large mixing bowl.
In a separate bowl, stir together all the remaining ingredients with a whisk.
Add the dry ingredients to the wet and stir until just incorporated.
Transfer to a storage container (glass or plastic...not metal) and seal.
May be kept in the fridge for up to six weeks.
However, I have never had mine as long as that.  
I would aim for no longer than one month,
but, that is just me.  :)

To bake, preheat oven to 400 degrees F.
Line your muffin tins with parchment or paper muffin liners.
Fill lined muffin tins 3/4 full ~ I fill mine to just below tops of paper liners.
Bake for 20 to 25 minutes until toothpick inserted in muffins comes out clean.
Let cool 5 minutes in pan prior to removing to wire cooling racks.

**Important ~ If you should bake these right after mixing the batter up,
don't bake as long!  Begin checking them after about 17 minutes.
The chilled batter takes longer to bake than when it's at room temperature.
It should be obvious, but, apparently not.  I over-baked my first batch.

Happy Baking and...Happy Monday!  :)
Many Blessings, Camille