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refrigerator raisin bran muffins: grandma's

(1 rating)
Recipe by
Kathie Carr
North Liberty, IN

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.

(1 rating)
yield 36 serving(s)
prep time 10 Min
cook time 15 Min

Ingredients For refrigerator raisin bran muffins: grandma's

  • 1 pkg
    (10 ounces) raisin bran cereal
  • 5 c
  • 5 tsp
    baking soda
  • 2 tsp
  • 3 c
  • 1 qt
    buttermilk (i keep powdered buttermilk on hand and mix up what i need for baking rather than buy buttermilk for every recipe)
  • 1 c
    vegetable oil
  • 4
    eggs, beaten

How To Make refrigerator raisin bran muffins: grandma's

  • 1
    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.
  • 2
    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.
  • 3
    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.

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