Page 153 - 2019TOHCookbook

NELSON | LINCOLN, MA | SERVES 56
Recipe has been shared many times. It is a simple crowd pleaser.
INGREDIENTS
15 oz. raisin bran, or use 6 cups 100% bran 3 cups sugar
5 cups flour
2 tsp. salt
5 tsp. baking soda 4 eggs
1 cup vegetable oil 1 quart buttermilk
INSTRUCTIONSS
1. Preheat oven to 400°F.
2. In a large mixing bowl, combine all dry ingredients (bran, sugar, flour, salt, baking soda) and lightly mix to incorporate ingredients.
3. Add lightly beaten eggs, oil and buttermilk to dry ingredients and mix well until ingredients are all incorporated.
4. Transfer batter into tins with muffin papers.
5. Use standard size muffin tins; more than one tin can be baked at a time.
6. Bake for 20 minutes. Use toothpick inserted into center of muffins- when toothpick comes out clean, remove muffins from oven and place on cooling racks.
Note: Full recipe yields many muffins; Batter can be saved or quartered. Batter can be kept in the fridge for up to 1 week. Bring to room temperature before baking.
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RAISIN BRAN MUFFINS