A Pail In The Fridge 6 Week Bran Muffins Recipe

Ingredients for A Pail In The Fridge 6 Week Bran Muffins

• 2 large eggs
• 1/2 cup vegetable oil
• White Sugar
• 1 cup milk
• Flour
• Natural Bran
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup raisins (or your favorite mix-ins!)

How to Make A Pail In The Fridge 6 Week Bran Muffins

1. Preheat oven to 400°F (200°C).
2. Grease or line a 12-cup muffin tin with paper liners.
3. In a large bowl, whisk together 2 large eggs, 1/2 cup vegetable oil, and 1 cup milk.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, 1 cup bran cereal, 1 cup sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
6. Stir in 1 cup raisins (or your favorite mix-ins!).
7. Fill muffin cups about 2/3 full.
8. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
10. Store the remaining batter in an airtight container in the refrigerator for up to 6 weeks. The flavor intensifies over time!
11. Recipe easily doubles – perfect for filling an ice cream pail!
12. Enjoy warm with a pat of butter and a drizzle of honey.