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To prepare muffin mix:
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In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients (buttermilk, oil and beaten eggs) into the dry and stir just until evenly moist. Scrape the muffin mix into a large container (of about 1 gallon capacity or larger) with a tight fitting lid. Refrigerate for at least 8 hours before using. Label the container with the date the batter was mixed. You can store and use the batter for up to 6 weeks.
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To bake plain Bran Muffins:
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Preheat oven to 400u00b0F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full. If desired, sprinkle lightly with raw sugar.
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Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out clean.
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Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.
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To bake Bran and Fruit Muffins or Chocolate Chip Bran Muffins:
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Preheat oven to 400u00b0F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray.
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Scoop the desired amount of muffin batter into a bowl and gently fold in your chosen fruit or chocolate chips - as much or as little as you desire.
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Fill the prepared muffin wells 2/3 full. If desired, sprinkle lightly with raw sugar.
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Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out mostly clean. There may be some fruit juice on the skewer, but there shouldn't be any sticky batter.
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Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.
