Susan's Raisin Bran Muffins

Susan Feliciano

By
@frenchtutor

I have adjusted this recipe over the years, beginning back in 1977 with the one from the raisin bran box, and changing ingredients as different food and health trends came into being. I am really satisfied with this one now as it stands, so it's time to post it.
You can use any type of raisin bran cereal, even the all-natural organic kind found in health food stores.
I love this batter because you can keep it in the refrigerator and make 6 or 12 muffins at a time, if you don't have a lot of people to gobble them up too fast. The batter will keep up to 2 weeks.


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Rating:

Comments:

Serves:

about 24 muffins

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

6 oz
(by weight) raisin bran cereal, about 2 1/2 cups packed
1 1/2 c
all-purpose flour
1 c
whole wheat flour
3 tsp
baking *soda* (not baking powder)
1 tsp
salt
1 c
sugar
1/2 c
sorghum molasses
1 pt
buttermilk
1/4 c
oil
1/4 c
apple butter
2 large
eggs, beaten

Directions Step-By-Step

1
Mix all ingredients together well, until moistened. Store in a covered container in the refrigerator until ready to bake. Allow to sit at least 20 minutes before baking the first batch.
2
When ready to bake, fill paper-lined muffin pan cups ¾ full of batter and bake at 350°F for 20-25 minutes. Store unused batter in the refrigerator. Batter keeps well for up to 2 weeks.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom