For some reason, I pull this recipe out every holiday season. I guess it's because there are more opportunities during the holidays for breakfast to become an "event," so it's nice to have something on hand to add to the menu that doesn't require any additional prep. I made the batter & first batch of these on Christmas Eve, and finally used it up last week by taking breakfast to both of my local BB&T branch meetings. This recipe makes approximately 4 dozen muffins - store the batter in a tight container up to 6 weeks. You could also bake the entire recipe & freeze the muffins in a Ziplock bag for breakfast-on-the-run.
Ingredients
1 package (15 ounces) raisin bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
4 cups buttermilk
1 cup vegetable oil
Directions
In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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