Refrigerator Bran Muffins
Instructions:
- 5 cups of flour
- 3 cups of sugar
- 2 teaspoons of salt
- 5 teaspoons of baking soda
- 1 cup of vegetable oil
- 1 quart of buttermilk
- 4 eggs, well beaten
- 1 – 15 ounce box of Post Raisin Bran
- 2 cups of chopped pecans
- 2 teaspoons of ground cinnamon
- 2 teaspoons of vanilla
- Blend all of the ingredients together by hand.
- Fill greased muffin pans 2/3 full and bake for 10 -15 minutes or until done, at 400 degrees.
- Note: The batter can be stored in a covered bowl in the refrigerator for up to six weeks.