Supposedly this batter will last in your frige for 6 weeks. Honestly, I don't know if it will...we've never made it past week two! I've tried several similiar recipes, and my only beef with some of them is the vast amount of batter that is produced. If you're coping with a dorm-size frige, then some of those recipes just don't work very well. This has worked well for me. I probably get about 4 to 5 dozen muffins, depending on how big I make them.1 c. melted (or very,very soft) butter or margarine
3 c. sugar
1 liter plain yogurt
4 eggs, beaten lightly
5 c. flour
5 t. baking soda
2 t. salt
1 box Bran flakes
Blend butter and sugar. Add yogurt and eggs, and blend. Sift flour,soda, and salt; add to first ingredients. Add bran flakes and beat all with an electric mixer. Bake quantity needed at 400 for 15-20 minutes.
Note: The last time I made these I didn't beat with an electric mixer after I put the bran flakes in b/c the bowl I was using was extremely full. I just mixed it very well with a spoon. The flakes softened as they were in the batter, and it turned out just fine. This recipe completely fills a 3-liter bowl that I bought at IKEA just as a fyi. And I give the batter a good stir each time I use it.
