Works-For-Me Wednesday: Freezer Ready Bran Muffins

I am starting something new - contributing to Shannon at Rocks in My Dryer's wonderful Works-For-Me Wednesday bloggy carnival. Every Wednesday you can stop by Rocks in My Dryer and check out many people's suggestions of great things that work for them!

Shannon is in Uganda with Compassion International right now. Please check out her live posts - they are detailing her trip. So, this week's WFMW is being hosted by Don't Try This at Home instead! Go there for more WFMW tips!

Freezer Ready Bran Muffins

15 oz bran flakes
1 quart buttermilk
1 ½ C brown sugar
1 ½ C white sugar
½ C oil
½ - 1 C applesauce
4 eggs
2-3 tsp vanilla
5 C flour
5 tsp baking soda
2 tsp salt
cinnamon to taste
Your choice:
16-24 oz frozen or fresh blueberries
16-24 oz frozen or fresh raspberries
2-3 C raisins

Get out your largest mixing bowl (mine was 4.3 L and was just big enough). Place your bran flakes in the bowl and pour the buttermilk over them. Stir these until well-coated and moist. Add your sugars, oil, applesauce, eggs, and vanilla. In a separate bowl, combine flour, soda, salt, and cinnamon. Mix dry ingredients into batter gradually until well mixed. Stir in your berries or raisins. Fill muffin cups 2/3 – ¾ full. Bake at 400 degrees for approximately 18 minutes until muffin tops are golden brown. Refrigerate when cooled. Yields 4 ½ dozen muffins.

These muffins store great in the freezer. I personally like to place six in tinfoil and then place them by the dozen in gallon ziplock bags. I take out 6 at night and they are thawed by the next morning for breakfast!

I am hoping to make more of these and banana bread now that I am home full-time. Send them off with Jason in the morning instead of granola bars. It works for me! Now, I just need to know how to keep my muffin pans looking better...the rust and blueberry stains are overwhelming! :-)