This recipe calls for one cup of oil -- but bear in mind that this is for about 4 dozen muffins... I tend to use grapeseed oil for this recipe (added health benefits!)
I also usually add extra raisins, and find it especially good to soak the raisins in a bit of brandy overnight
SIX WEEK BRAN MUFFINS
5 cups flour, all-purpose
5 tsp baking Soda
2 tsp salt
2 tsp ground Allspice
15 oz box bran flakes with raisins
3 cups sugar
4 eggs
1 cup vegetable oil
1 qt Buttermilk
2 tsp Vanilla
Using the largest bowl you have, combine the first four ingredients. Add the bran flakes and sugar; mix. In a mixer bowl, beat the eggs. Add the oil, buttermilk, and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight fitting cover and store in the refrigerator until ready to use. (Date the container the day you make the batter -- will keep for up to six weeks)
When ready to bake (and you CAN do this immediately if you wish), do not stir the batter when dipping out to fill the muffin pan. To bake, preheat the oven to 375 F. Using about 1/2 cup batter for each, drop the batter into paper-lined muffin tins. Bake the muffins for 20 minutes, or until the top springs back when touched with your finger.
Makes 42 to 48 muffins.
[This message has been edited by lorilei (edited 11-30-2000).]
raisin bran muffin recipe
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