refrigerator raisin bran muffins: grandma's
Mom would make this batter the night before and bake the mufins before school for us as kids. Waking up to the aroma of these muffins on a winter day is heaven. This batter keeps well in the refrigerator for more than 2 weeks. One recipe makes 3 or more batches of 12 muffins.
prep time
10 Min
cook time
15 Min
method
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yield
36 serving(s)
Ingredients
- 1 package (10 ounces) raisin bran cereal
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 3 cups sugar
- 1 quart buttermilk (i keep powdered buttermilk on hand and mix up what i need for baking rather than buy buttermilk for every recipe)
- 1 cup vegetable oil
- 4 - eggs, beaten
How To Make refrigerator raisin bran muffins: grandma's
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Step 1Mix 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.
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Step 2When 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.
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Step 3Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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