susan's raisin bran muffins

Name: Susan's Raisin Bran Muffins
Prep time: 20 min
Cook time: 20 min
Cuisine: American
Ingredients: 6 ounce(s) (by weight) raisin bran cereal, about 2 1/2 cups packed; 1 1/2 cup(s) all-purpose flour; 1 cup(s) whole wheat flour; 3 teaspoon(s) baking *soda* (not baking powder); 1 teaspoon(s) salt; 1 cup(s) sugar; 1/2 cup(s) sorghum molasses; 1 pint(s) buttermilk; 1/4 cup(s) oil; 1/4 cup(s) apple butter; 2 large eggs, beaten

78 Pinches 3 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Jun 6, 2014

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.

Rate

These really taste like raisin bran cereal.

prep time 20 Min

cook time 20 Min

method Bake

yield about 24 muffins

Ingredients

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

How To Make susan's raisin bran muffins

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.

Step 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.
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