Prep 10 mins
Cook 20 mins
I haven't tried these but I liked the idea that you make the batter, keep it in the refrigerator, and bake only as many as you want.
- 4 eggs, beaten
- 2 1⁄2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon cinnamon
- 5 teaspoons baking soda
- 5 cups flour
- 1 quart buttermilk (Add the flour and buttermilk alternately)
- 6 cups Raisin Bran cereal (the cheapest is okay)
- Mix all ingredients together in very large bowl.
- Let the batter stand in refrigerator for at least 24 hours before baking.
- The batter keeps for 4 weeks.
- Bake for 20 minutes in a 400 degree Fahrenheit oven.
I'm sorry, I really had high hopes for these muffins. I loved the idea of having the batter on hand for fresh, hot muffins whenever we wanted. The smell from the oven while baking was unique but had a pleasant aroma. The finished product, however, has a very interesting texture. Soft but crunchy inside while the outer crust is crusty & dark. I think the 20 minutes bake time is too long, at least in my oven, & the instructions do not state to spray the muffin tin with non-stick spray but that is definitely needed. I'll be sure to grease my tin next time, as I have 4 weeks of batter to use up. I'll cook them a little less time & maybe try adding some dried berries or chocolate chips to the next batch. UPDATE: 11/26/08 I made these again after adding about 1 teaspoon almond extract, 1 teaspoon cinnamon & 3/4 cup dried mixed berries (cherries, strawberries, blueberries). I also coated the pan with non-stick cooking spray & over-filled the muffin cups. The batter seems to be a smoother texture after refrigerating for several days. It's still very heavy though & over-filling the cups made for nice plump muffins. (New photo shows the new height.) My family is enjoying these today. I upped the stars to 3 as I will probably make these again but with all the changes I made today. Thank you for sharing, Stacia! Made for Election Eats tag game - October 2008