This recipe is so easy to make and can be stored in the refrigerator for up to six weeks. You can pull the batter out and make a few muffins a day. This is great for those quick mornings when you want something healthy but are short on time...stick it in the oven while you are in the shower. RAISIN BRAN MUFFINS 1 15oz. box of raisin bran cereal 2 1/4 cups sugar 5 cups all-purpose flour 5 tsp. baking soda 2 tsp. salt 1 cup oil 4 eggs, beaten 1 quart buttermilk Preheat oven to 400-degrees. Mix the cereal, sugar, flour, baking soda and salt in large bowl. Add the oil, eggs and buttermilk to the dry mixture. Mix well. Fill muffin tins 2/3 full. Bake at 400 degrees for 15-20 minutes. Remaining batter can be refrigerated in a covered bowl for up to six weeks.
I have had no problem cutting down on the sugar. For a little crunch to the muffin I sometimes sprinkle just a tad of brown sugar on the top before baking.
Wonderful muffin recipe!
Posted - Mar 25 2009 : 07:23:10 AM
