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Add a photoServings: 6
Ingredients
- 5 c. All purp- flour
- 3 c. Sugar
- 5 tsp Baking soda
- 4 x Large eggs
- 2 tsp Salt
- 1 c. Veg. oil
- 2 tsp Grnd allspice
- 1 quart Buttermilk
- 1 x 15 ounce Box bran flakes w/raisins
- 2 tsp Vanilla
Directions
- Using the largest bowl you have, combine the first four ingredients.
- Add in the bran flakes and sugar, and mix. In a mixer bowl, beat the Large eggs. Add in the oil, buttermilk, and vanilla to the Large eggs and blend.
- Pour the egg mix over the flour mix and stir well. Transfer the batter to a large plastic container which has a tight-fitting cover, and store in the refrigerator till ready to use. This batter will keep for 6 weeks. (Date the container the day you make the muffins)
- When ready to bake, don't stir batter when dipping out to fill the muffin pan. To bake, preheat the oven to 375 F. Using about 1/2 c. batter for each, drop the batter into paper-lined muffin tins. Bake the muffins for 20 minutes, or possibly till the top springs back when touched with your finger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 6 servings | |
| Calories 1046 | |
| Calories from Fat 385 | 37% |
| Total Fat 43.47g | 54% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.94g | |
| Cholesterol 146mg | 49% |
| Sodium 2618mg | 109% |
| Potassium 748mg | 21% |
| Total Carbs 165.23g | 44% |
| Dietary Fiber 12.1g | 40% |
| Sugars 120.33g | 80% |
| Protein 16.82g | 27% |
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