refrigerator raisin bran muffins: grandma's
(1 rating)
Mom would make this batter the night before and bake the mufins before school for us as kids. Waking up to the aroma of these muffins on a winter day is heaven. This batter keeps well in the refrigerator for more than 2 weeks. One recipe makes 3 or more batches of 12 muffins.
►
(1 rating)
yield
36 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For refrigerator raisin bran muffins: grandma's
-
1 pkg(10 ounces) raisin bran cereal
-
5 cflour
-
5 tspbaking soda
-
2 tspsalt
-
3 csugar
-
1 qtbuttermilk (i keep powdered buttermilk on hand and mix up what i need for baking rather than buy buttermilk for every recipe)
-
1 cvegetable oil
-
4eggs, beaten
How To Make refrigerator raisin bran muffins: grandma's
-
1Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
-
2When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
-
3Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT