Summer up North means going to the cabin. If you don't own a cabin, you probably know someone that does. Your parents, your brother, an uncle, some good friends, a really nice neighbor..... Eventually, you'll get invited. This week we are hanging out with my in-laws. Seventeen of us. (Some of them couldn't come.) My brother-in-law has a habit of picking out remote locations. Locations without cell phone reception. Or Wi-Fi. Communication may be spotty. Which is why I brought muffins. Well, muffin batter, to be exact. This is the perfect recipe for bringing to the cabin. You make it in advance in a gallon ice cream bucket and it stays good in the fridge for at least a week.
What I really like about this recipe, besides the fact that the muffins are delicious, is that it uses up key ingredients. Like a whole quart of buttermilk. And an entire box of Raisin Bran.
Just bake a fresh batch as needed! Like after a long morning fishing.
Or during an especially competitive game of Uno.
You'll be glad that you brought a little bit of homemade goodness along!
Buttermilk Raisin Bran Muffins
Makes 6 Dozen
1 15-ounce (more or less) box of Raisin Bran
5 cups flour (I like white whole wheat)
3 cups sugar
5 tsp soda
2 tsp salt
1 cup canola oil
1 quart buttermilk
Mix dry ingredients in a 5 quart ice cream pail. Add liquids and mix until combined. The batter can be refrigerated for up to a week.
When ready to bake, fill muffin tins 1/2 full and bake at 400 degrees for 15 - 18 minutes.
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