Raisin Bran Muffins

3
Joey Urey

By
@paljoey

These are so easy to make. The unused batter can be refrigerated for up to 6 weeks (if it lasts that long)

Might want to oil spray the cupcake papers...just sayin....

I got this from a co worker in Washington DC over 25 years ago. She would bring them to the office and there were never any left!

Rating:

★★★★★ 1 vote

Comments:
Serves:
a lot! Never counted
Prep:
15 Min
Cook:
20 Min

Ingredients

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  • 1 box
    (4 cups) raisin bran (i always used kellogs)
  • 3 c
    sugar
  • 5 c
    sifted flour
  • 5 tsp
    baking soda
  • 2 tsp
    salt
  • 4
    eggs, beaten
  • 1 c
    shortening, melted and cooled
  • 1 qt
    buttermilk

How to Make Raisin Bran Muffins

Step-by-Step

  1. RECIPE MUST BE REFRIGERATED FOR 24 HOURS BEFORE BAKING MUFFINS
  2. Mix bran, sugar, flour, soda and salt well
  3. Add eggs, shortening and buttermilk, mixing well
  4. Store in the refrigerator 24 hours BEFORE USING
  5. DO NOT STIR AGAIN.
  6. PREHEAT oven to 400 Degrees
  7. Fill muffin tins 2/3rds and bake for 15-20 minutes
  8. Half a recipe makes 1 quart of batter.

Printable Recipe Card

About Raisin Bran Muffins

Course/Dish: Muffins
Hashtag: #24 hour resting




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No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.