Susan's Raisin Bran Muffins
By
Susan Feliciano
@frenchtutor
1
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.
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.
Rating:
☆☆☆☆☆ 0 votes0
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 call-purpose flour
-
1 cwhole wheat flour
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3 tspbaking *soda* (not baking powder)
-
1 tspsalt
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1 csugar
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1/2 csorghum molasses
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1 ptbuttermilk
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1/4 coil
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1/4 capple butter
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2 largeeggs, beaten
How to Make Susan's Raisin Bran Muffins
- 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.
- 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.
