Back-to-School Muffins

As we jump back into our school schedule, I often don't have time for muffins from scratch in the mornings.  That's where Pail Bran Muffins are handy.  The batter can stay in the fridge in a big bowl for up to six weeks.  When you need them, just scoop into a muffin tin and bake.

Bran Muffins in a Pail

5  1/2 c flour

2  1/2 c white sugar

3 c natural bran

2 c All-Bran cereal

4 c buttermilk

3 tbsp baking soda

1  1/2 c vegetable oil

4 eggs

1/2 c molasses

2 c raisins

In a medium bowl, combine buttermilk and baking soda.  Let sit for 5 minutes.  Mix dry ingredients in a large bowl.  Add oil, eggs and molasses to buttermilk.  Mix well, then pour into dry ingredients.  Stir to moisten, then fold in raisins.  Store in a tightly covered container for up to 6 weeks.

Bake 375 for 20 min.