Prep 15 mins
Cook 12 mins
This is a recipe I got from my grandmother, and it's one of my favorite muffins. They're especially yummy when you can eat a lot of them in mini size, or warm from the oven. The dough can be saved, so make a lot, refrigerate, and bake some when you want a muffin. :)
- 4 eggs, beaten
- 3 cups sugar
- 1 cup oil
- 5 cups flour
- 2 teaspoons salt
- 5 teaspoons baking soda
- 1 quart buttermilk
- 1 (15 ounce) package Raisin Bran cereal
- Preheat the oven to 400 degrees.
- Add and mix the ingredients together in the order of listing.
- Bake until golden brown and enjoy.
- Note: Large muffins cook for 15-20 minute.
Love them! A friend gave me this recipe years ago and I just made a batch this morning. Wonderful! The batter will keep for six weeks in the refrigerator if you can wait that long. I do make a few minor changes: I use 20 oz. of Raisin Bran cereal, and because my brand has thicker flakes, I crush up slightly with my hands and let sit in the wet ingredients for about 15 minutes to soften. Bake at 350 for 20 minutes. Wonderful as mini muffins, too. Thanks for sharing the recipe!
Love this recipe!!! I did cut back on the sugar and only used 2 cups. i also used white whole wheat flour from trafer joe's and added extra raisins. They were perfect! I also used trader joe's raisin bran which worked great! thanks for sharing this nice recipe!!! i didn't even take out my hand mixer! i made 12 big muffins and stored the rest in the frig for another time!
I was given this recipe 30-some years ago when I sold Tupperware (the only air tight storage containers at the time). They were always a big hit with the kids and DH. So easy.... just dump everything in a bowl and mix. Somewhere through the years I'd lost it so you can imagine how thrilled I am that it's turned up here. Thanks so much Tracy! These are the absolute best muffins ever!