This is such a clever recipe. You can store the batter in your refrigerator for up to 6 weeks. I always put a little label on the storage container with the cooking temp and time so there is never a question as to how long or how hot…and also the last day I can use the batter. Make a dozen or so whenever you have a hankering. In my house, there is only the two of us and we have Never had to toss any batter away. It is always used before the expiration date of 6 week. It’s so easy. You can also use different types of cereal. I’ve tried two different cereals so far. Great for a quick breakfast as you walk out the door.
Refrigerator Bran OR Blueberry Muffins
4 Eggs, beaten
3 Cups Sugar
1 & 1/2 Cups Vegetable Oil
1 Quart Buttermilk
5 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Salt
1 15-oz Box of either Raisin Bran OR Blueberry Morning Cereal
1 very large mixing bowl… I ended up using my largest cooking pot to stir up the batter.
1 sealable Tupperware-type bowl with good fitting lid.
paper muffin liners
You just dump it all in the large mixing bowl and stir until it is all one consistency. Store it in the refrigerator for up to 6 weeks. Bake a dozen or however many you want/need. Bake at 400° for about 15 minutes or until golden brown.