Raisin Bran Muffins

These raisin bran muffins have to be one of the easiest and most convenient muffins you can make.  They are one of the first muffins I learned to make as a little girl so I thought I would let my two oldest girls make some.  They of course loved it.  They are always begging to help cook and that is not always possible when you are working over a hot stove.

The muffins are convenient because you can store the batter in the fridge for up to FOUR WEEKS.  Hello fresh muffins whenever you want and don’t have the time to whip up the batter.  I have trouble with early mornings- you know the kind where you have to wake up before 8:00 in the morning.  Just kidding.  No but really there are some mornings where it is nice to have some quick things to make and having some muffin batter just waiting speeds things up that much more.  The batter has never made it to the four week mark in our house.  It normally only lasts about a week, if that.

Print

Raisin Bran Muffins

Course: Bread, Breakfast

Author: Malinda

Ingredients

• 4 eggs
• 1 c. butter melted
• 1 qt. buttermilk
• 1 to 1 1/2 c sugar
• 1 20 oz pkg. raisin bran
• 5 tsp baking soda
• 1 tsp. salt
• 5 c. all purpose flour

Instructions

1. In a very large bowl beat eggs until blended.
2. Add in butter, buttermilk,sugar baking soda and salt and combine.
3. Add in cereal and flour and stir just until combined.
4. **This is a very thick batter**
5. Cover and store in the refrigerator for up to 4 weeks or bake in a preheated oven at 375 degrees for 20-25 min.
6. Makes about 3 dozen