Refrigerator Raisin Bran Muffins: Grandma's

Kathie Carr

By
@kathiecc

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.


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Serves:

36

Prep:

10 Min

Cook:

15 Min

Ingredients

1 pkg
(10 ounces) raisin bran cereal
5 c
flour
5 tsp
baking soda
2 tsp
salt
3 c
sugar
1 qt
buttermilk (i keep powdered buttermilk on hand and mix up what i need for baking rather than buy buttermilk for every recipe)
1 c
vegetable oil
4
eggs, beaten

Directions Step-By-Step

1
Mix 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.
2
When 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.
3
Note: 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.

About this Recipe

Course/Dish: Muffins
Other Tags: For Kids, Healthy