Another thing to love: the batter keeps (and improves in flavor) for 4 weeks!! That being the case, there is no need to bake all the muffins at once. Do you have a family of 4? Bake 4 muffins! Taking them to the office? Fill up the muffin tin!
(Recipe slightly adapted from Nicole)
6 cups Raisin Bran Cereal
5 cups flour
3 cups sugar
5 tsp baking soda
4 eggs (beaten)
2 tsp salt
4 cups sour milk (Created by adding 1 tablespoon lemon juice to 1 cup milk and letting sit for 2 minutes. You could also use buttermilk as indicated in the original recipe)
3/4 cup vegetable oil
2 cups dried fruit (raisins, craisins, cherries - this is a great opportunity to clean the cupboard of partial bags)
Combine flour, sugar, cereal, soda and salt in a large bowl. Mix well. In a separate bowl, combine sour milk, oil, and eggs. Whisk well. Pour liquid mixture into dry mixture and stir just until blended. Mix in dried fruit. Place in a tight-sealing container in the refrigerator overnight. Without stirring, spoon batter into pans. Bake in a 400 degree oven for 18 minutes or until a toothpick comes out clean. Cool slightly in muffin tin and enjoy warm with a slab of butter. Mmmmmm.
The batter will keep for four weeks and improves over time.
Do not stir at anytime after refrigerating; this includes when preparing to bake muffins.
You will need a fairly large sized container...so plan accordingly...I've been without a container for months, but am happy to report I've finally purchased a replacement container and I can start making these on a regular basis again!