This muffin batter throws together in a few minutes and stores well for 6 weeks. Bake as many or as few muffins as you like. Just make sure you give the batter 8 hours in the fridge before baking your first batch.
5 1/2 cups all-natural bran cereal (I used All Bran and it's just about the entire box)
4 cups all-purpose flour
1 cup wheat germ
2 1/2 cups white sugar
5 teaspoons baking soda
1 pinch salt
4 cups buttermilk (make your own by adding 4 Tbsp vinegar to 4 scant cups milk, let sit for 10 min)
1 cup neutral oil (like canola or vegetable)
4 large eggs, beaten
Optional additional ingredients for baking:
*frozen berries, small pieces of frozen fruit
*chocolate chips
*raw sugar for muffin tops
In a large bowl, combine all the dry ingredients.
In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and stir just until everything is moist. Scrape the muffin mix into a large container with tight fitting lid. Label the container with the date the batter was mixed (or the date it will expire). Store in refrigerator for up to 6 weeks. Wait at least 8 hours before baking first batch.
To bake, preheat oven to 400 degrees. Add any fruit or choc chips to the portion of batter you are going to bake. Spray muffin tin with olive oil or non-stick spray. Fill cups 2/3 full. If desired, sprinkle lightly with course sugar. Bake for 15 - 20 minutes for standard size muffins (10-12 for mini). Muffins are done when a toothpick comes out clean.
Allow muffins to rest in the tin for 5 minutes before moving to a cooling rack. These muffins taste best when they are cold from the fridge!
