Raisin Bran Muffins

By Valerie | July 16, 2009

It just wouldn’t have been right not to share this wonderful recipe after mentioning it my previous post. The beauty of this is that you can keep the batter in the fridge for up to a month after mixing and just make as many muffins as you need.

1 15-oz box raisin bran cereal (about 9 cups)
5 cups plain all purpose flour
3 cup sugar
5 tsp baking soda
2 tsp salt
4 cups buttermilk
1 cup oil
4 eggs — beaten

In large bowl mix dry ingredients, then add buttermilk, oil and beaten egg. Stir to combine. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.

Note: if batter is too thick, add a little more buttermilk if you have it, otherwise a dab of regular milk.

Posted in Cooking and tagged 2 Eggs, Baking Soda, Beaten Egg, Cup Oil, Cup Sugar, Dab, Dry Ingredients, Eggs, Fifteen Minutes, Fridge, make-ahead food, Muffin Pan, muffins, Nbsp, Next Morning, Purpose Flour, Raisin Bran Cereal, Raisin Bran Muffins, Refrigerator, Sugar 5, Tsp