Prep 15 mins
Cook 20 mins
A great recipe from my mom. My DH loves these muffins and looks forward to visits to mom's house because he knows he will get to eat these. A make-ahead batter that keeps up to 6 weeks in the refrigerator, for fresh muffins anytime you'd like to have them.
- 5 cups flour
- 2 1⁄4 cups sugar
- 1 (15 ounce) package Raisin Bran cereal, about 7 cups
- 5 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 quart buttermilk
- 4 eggs, lightly beaten
- 1 cup vegetable oil or 1 cup canola oil
- Combine first five ingredients in a large mixing bowl and blend well.
- Combine buttermilk, eggs and oil and stir into dry ingredients until just blended.
- Cover mixture and refrigerate overnight.
- When ready to use, preheat oven to 400°F and fill paper lined muffin tins 3/4 full.
- Bake for 20 minutes or until toothpick inserted in center comes out clean.
- NOTES: You need a very large bowl to mix this in - the ingredients do not separate after being in the fridge one week - do not remix when you go to use it again. I store mine in a large Tupperware bowl with the lid on.
I have made these muffins many times, I also decreased the amount of salt. I highly recommend this recipe. Also, I used white whole wheat flour instead of white flour. to raise fiber content. The muffins turned out very tasty. Even my husband liked them.
My MIL used to make these muffins many years ago. I was very happy to run across this recipe because I lost mine a long time ago. I found the recipe to be a bit too salty, so I'll just decrease the salt the next time I make them. Thanks!