RAISIN BRAN MUFFINS
This recipe has been in my stash for years….I have no idea where it originally came from, but I figured it’s about time to share it with you all. My entire family loves these Raisin Bran Muffins!
The best part about this recipe for Raisin Bran Muffins is that it makes a LOT of batter, since it starts with an entire box of Raisin Bran. And even better is that this tremendous amount of batter can be kept in your fridge for up to a month! This makes it REALLY EASY to prepare hot-out-of-the-oven muffins for breakfast! All you have to do is scoop the batter into muffin tins and bake for about 15 minutes on the morning that you are serving these.
Because you can make-ahead this Raisin Bran Muffin batter, I’ve given a bucket of it to new moms when I take them a meal and they LOVE it! I mean, who wouldn’t be happy with a meal delivered to them after they’ve had a baby, and then to get an additional ready-to-go muffin batter?!? And it literally takes 5 minutes on your part to mix this batter up.
Ok, so now to the recipe – it’s so easy that it’s ridiculous.
HOW TO MAKE RAISIN BRAN MUFFINS
1. Mix the dry ingredients together.
2. Mix the wet ingredients together.
3. Pour the wet ingredients into the dry ingredients and mix by hand until combined.
4. Store batter in the fridge for at least 4 hours (or overnight) before using. Don’t be in a hurry to bake them because the batter gets better as it sits!
(I love using a big ice cream bucket with lid for storing my batter!)
5. When you’re ready to bake some muffins, preheat your oven to 375 degrees F. Line muffin tins (or spray) and fill them to the top with batter. Bake for 14-16 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- 1 box Raisin Bran
- 3 c. sugar
- 5 c. flour
- 3 t. baking soda
- 2 t. salt
- 1 c. oil
- 4 eggs
- 1 qt. buttermilk
- 1 t. vanilla
- Mix the dry ingredients together in one bowl. In a separate bowl, mix the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix by hand until combined.
- Store the batter in the fridge for 4 hours or overnight before using.
- Preheat oven to 375. Line muffin tins with papers, or spray the tins, and fill to the top with batter.
- Bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean.