I only have to make the easy batter once.
In the process, I ate approximately a million muffins week after week and never got sick of them.
Is Weeks-Old Batter Safe?
Simply Recipes / Mark Beahm
Keeping a bowl of muffin batter in the fridge for over a month might seem ill-advised.
The muffins you get do change in character as the batter ages.
Or just bake the same batter straight up every time.
Simply Recipes / Mark Beahm
Either way, you get to experience some kitchen chemistry firsthand as the ingredients in the batter evolve.
Simple Tip!
Set aside to soak.
Simply Recipes / Mark Beahm
In a medium bowl, beat the eggs until homogenous in color.
Add the sugar and oil and beat until combined.
Fold into the big bowl with the soaked bran flakes.
If using vanilla, add it now.
Cover the bowl or transfer the batter to one or two large lidded containers and refrigerate forup to6 weeks.
It may darken on the surface after a week, which is okay.
Note: if youre concerned about food safely, bake all of the batter within 3 to 5 days.
If the batter has been in the fridge for more than a few hours, stir it well.
you’re able to freeze the baked muffins for up to 1 week.
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