Refrigerator Raisin Bran Muffins: Grandma's
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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1 pkg(10 ounces) raisin bran cereal
5 tspbaking soda
1 qtbuttermilk (i keep powdered buttermilk on hand and mix up what i need for baking rather than buy buttermilk for every recipe)
1 cvegetable oil
How to Make Refrigerator Raisin Bran Muffins: Grandma's
- 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.
- 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.
- 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.