Raisin Bran Muffins

Total Time
40mins
Prep 20 mins
Cook 20 mins

Great for breakfast with butter or jam. This makes a lot of batter, which stores great in the refrigerator (it will keep in refrigerator for about a month) ready to pour into muffin tins in the morning. Recipe source: Bon Appetit (May 1987)

Ingredients Nutrition

Directions

  1. Preheat oven to 400 - degrees F.
  2. Grease or paper a muffin tin.
  3. In a large bowl, combine shortening with sugars.
  4. Stir in eggs and then gradually add buttermilk.
  5. Stir in remaining ingredients (flour - salt) just until blended.
  6. Spoon batter into muffin tin, filling 3/4 full.
  7. Bake for 20-30 minutes.
  8. Remaining batter can be refrigerated in an airtight container.

Reviews

(1)
Most Helpful

Made for Zaar tag. Wow, this recipe makes a lot of muffins! I didn't use the optional nuts because I was trying to keep it as low fat as possible. They turned out good and now I have breakfast ready for days! Thanks ellie!

mariposa13 September 18, 2005

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