Recipe by evelyn/athens
The batter keeps in the refrigerator up to one week, so you can have freshly-baked muffins on your table in next to no time. For variety, add currants, dried cranberries or other dried chopped fruit before baking.
Top Review by SmoochCook
This recipe is going into my keep file for SURE! I had to change a few things. I used 2 cups skim milk and 2 TBS vinegar instead of the buttermilk, which I never have here. I also didn't have any oranges to zest, so I left that out. I always put cinnamon and vanilla in baked stuff, so I added 1tsp of each. These were soooo very moist!<br/><br/>Oh, and I put some crumble topping on them because my mom loves it! Froze 12 of them and left 6 out for her to have in the mornings! Thanks for the great recipe!
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 2 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups Raisin Bran cereal
- 2 cups buttermilk
- 1⁄2 cup vegetable oil
- 2 large eggs
- 1 teaspoon grated orange zest (optional)
Directions See How It's Made
- Stir flour, sugar, baking soda and salt in large bowl to blend; mix in cereal; whisk buttermilk, oil, eggs and zest in medium bowl to blend; mix into dry ingredients; cover and refrigerate; this mixture can be kept in the refrigerator for up to 1 week; it will thicken over time.
- Preheat oven to 400F; line 18 muffin cups with liners.
- Spoon 1/3 cup batter into each muffin cup; bake until tester comes out clean, about 15-20 minutes.