Mom's Refrigerator Bran Muffins
This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum!
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READY IN: 28mins
SERVES: 24
YIELD: 48 muffins
UNITS: US
INGREDIENTS
Nutrition- 1(18 -20 ounce) box Raisin Bran cereal
- 3cups sugar
- 5
- 5teaspoons baking soda
- 4
- 1cup oil
- 1quart buttermilk
- 1
- 1 1⁄2cups raisins
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DIRECTIONS
- Mix the dry ingredients together in a large bowl.
- Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
- Mix in the additional raisins.
- Pour into greased muffin tins (don't use liners.).
- Bake at 400 for 18-20 minutes or until golden brown.
- The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.
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