Big Batch Bran Muffins

• 5 cups (1.25 L) all-purpose flour
• 5 1/2 cups (1.375 L) 100% bran cereal
• 2 cups (500 ml) packed brown sugar
• 1 cup (250 ml) chopped dates or raisins
• 1 tbsp (15 ml) baking soda
• 1 tbsp (15 ml) cinnamon
• 4 cups (1 L) buttermilk or sour milk (see Notes)
• 1 cup (250 ml) vegetable oil
• 4 eggs
• Two 12-cup muffin tins, greased or paper-lined

1. Preheat oven to 375F (190C)
2. In a large bowl, combine flour, cereal, brown sugar, dates, baking soda and cinnamon.
3. In another large bowl, mix together buttermilk, oil and eggs.
4. Stir into dry ingredients and mix until moistened.
5. Spoon batter into muffin cups, generously filling to the top.
6. Bake in preheated oven for 25 to 30 minutes or until golden brown.
7. Cool in pans for 5 minutes; remove muffins.
8. Cool on a wire rack.
9. To freeze: When completely cool, wrap individually in plastic wrap, then overwrap with foil; seal, label and date.
10. Freeze for up to 8 months.
11. To serve: Thaw in refrigerator overnight.
12. Or pack frozen in a lunch bag to defrost by noon.
13. From Dietitians of Canada: Great Food Fast

flour, cereal, brown sugar, dates, baking soda, cinnamon, buttermilk, vegetable oil, eggs, tins

Taken from www.cookstr.com/recipes/big-batch-bran-muffins (may not work)