Raisin Bran Muffins

Course: Bread, Breakfast

Cuisine: American

Keyword: buttermilk raisin bran muffins, easy raisin bran muffins

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: muffins (about 3 dozen)

Calories: 203kcal

Author: Malinda Linnebur

These Raisin Bran Muffins are subtly sweet and full of fiber. They are a great way to start off the day and the batter can be stored in the refrigerator for 6 weeks!

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Ingredients

4 large eggs
1 cup (226g) butter, melted
1 quart (945ml) buttermilk
1½ cups (330g) sugar
1 (15-20oz) (425g) box raisin bran cereal
5 teaspoons baking soda
1 teaspoons salt
5 cups (660g) all purpose flour

Instructions

Preheat oven to 425°F. Prepare muffin tin with liners or by greasing; set aside.
In a very large bowl beat eggs lightly. Add butter, buttermilk, sugar, baking soda, and salt.
Stir in cereal and flour just until combined. Spoon batter into prepared muffin tin filling them to the top. This batter will be thick. Bake for 5 minutes then reduce the oven temperature to 400°F and bake for 10-15 minutes or until the muffin top bounces back when you touch it.
Remove and let cool for 5 minutes then remove muffins. If using liners remove immediately.
If you don't want to bake the entire batch of batter it can be stored in an airtight container in the refrigerator for up to 6 weeks.

Notes

Freezer Friendly: Cool muffins completely and place in a freezer safe container or bag. Freeze for up to 3 months. Thaw at room temperature.
Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.

Nutrition