Recipe by Mimi in Maine
These are delicious and freeze well as they make quite a few. I freeze them in individual baggies and then in a larger freezer ziplock bag. I got the recipe from one of my wonderful muffin books after trying others. They are nice and moist and taste good.
Top Review by nazcars
I have made this several times already. I use one cup of sugar, add some cinnamon, nuts, chopped dates or whatever tickles my fancy. I really do like it because it is moist unlike some of the other recipes I have tried. Cheers!
- 2 cups of shreds of whole all-bran cereal
- 2 1⁄2 cups buttermilk
- 1⁄2 cup oil
- 2 eggs (beaten)
- 2 1⁄2 cups flour
- 1 1⁄2 cups sugar
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup raisins
Directions See How It's Made
- In a large bowl combine the cereal and buttermilk; mix well.
- Let stand for 5 minutes till cereal is softened.
- Blend in the oil and eggs.
- Add the flour, sugar, soda, powder, salt, and raisins.
- NOTE: Muffins should always be stirred in one direction only so as not to break down the batter.
- Put paper liners in the tins and spray lightly with vegetable spray.
- Fill 3/4 full.
- Bake 400 degrees for 18-20 minutes.
- The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them.
- Yield: about 30 muffins.