When I was a kid, my grandma often made these Raisin Bran muffins. And maybe it was just being at grandma’s house, but even as a kid, I loved those Raisin Bran Muffins.Â They were always fresh, because the batter was mixed up before and stored in the fridge. Then just baked as needed.Â I particularly remember having them the night before Easter for dinner (along with our dyed eggs).
This recipe I found is similar. And very yummy!Â I made them with white sugar, but myÂ mom thought my grandma probably used brown, so next time I will try them with brown sugar, and I might experiement with some spices (like cinnamon).Â Also I wonder what would happen if I substituted applesauce for the oil.
Lately I’ve been eating breakfast before getting on the bus in the morning, but than am hungry well before lunch, so I was going to get a bagel, but now I’m just eating muffins! Yum!
Raisin Bran Muffins
1 box (15 oz.) raisin bran cereal
Â Â Â Â Â Â Â Â (I couldn’t find a 15 oz box, but I calculated it to be about 7 cups)
3 c. sugar
5 c. plain flour
5 tsp. soda
2 tsp. salt
1 c. oil
1 qt. buttermilk
Mix all ingredients together. Put in airtight container and put in refrigerator. Take out what you need and put in muffin tins. Bake 350 degrees 10 to 12 minutes. Will keep 6 to 8 weeks in refrigerator.