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!
- 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
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Preheat oven to 425°F. Prepare muffin tin with liners or by greasing; set aside.
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In a very large bowl beat eggs lightly. Add butter, buttermilk, sugar, baking soda, and salt.
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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.
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Remove and let cool for 5 minutes then remove muffins. If using liners remove immediately.
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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.
- 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.