Today we have a special edition of our monthly segment Droolicious Cuisine. This recipe is borrowed from a famous Tuscaloosa restaurant that features these “to die for” muffins. The beauty of this recipe is that, while it makes a ton, you can keep the batter in the refrigerator for up to 2 weeks. So, you can just scoop out a few muffins if you’re headed to brunch, entertaining guests, or just want a yummy way to start the day!
Refrigerator Bran Muffins:
1 – 15 oz box Raisin Bran Cereal
3 c. sugar
5 c. all-purpose flour
2 tsp salt
4 eggs
1 c. vegetable oil
1 qt. buttermilk
2 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
Preheat oven to 400 degrees. Mix dry ingredients in large bowl. Stir in remaining ingredients. Mix well. Fill mini-muffin tins 2/3 full. Bake for 10-12 minutes. *Batter will last up to 2 weeks in refrigerator.
