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

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