When I get stressed, I bake muffins. The kiddos seem to share my predeliction for comfort baked goods, so we made up a huge batch of these puppies right before Hurricane Irma knocked out our power for a week. What a gift it was to have them ready for easy breakfasts! This is an old family recipe that my mom always made when I was a kid, and it warms my heart that my kids love them too. The batter can be store for up to 6 weeks, but I prefer to bake them all at once and store them in the freezer.
Raisin Bran (or 6 Weeks) Muffins
Ingredients
- 6 cups Raisin Bran
- 5 cups All-purpose flour
- 3 cups Granulated sugar
- 5 tsp Baking soda
- 2 tsp Salt
- 1 cup Vegetable oil
- 4 Eggs lightly whisked
- 1 quart Buttermilk
Instructions
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Combine the dry ingredients (raisin bran, flour, sugar, baking soda, and salt) in a large bowl and stir gently to combine. Combine the remaining ingredients in another bowl and whisk gently. Add wet ingredients to dry ingredients and stir until just moistened. Allow batter to sit for a few minutes.
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Preheat the oven to 400 degrees F. Without stirring the batter, scoop into greased muffin tins. For standard muffins, bake for 18 minutes, or until set in the center.
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Batter can also be stored in an airtight container in the fridge for up to 6 weeks.
Recipe Notes
Our old family copy of this recipe says not to use metal bowls or implements, but I've lived dangerously a few times without issue.
Our original also specifies Post Raisin Bran, but I've used Kellogg's and Publix brand without issue. I don't recommend Great Value, which didn't dissolve the same way, changing the flavor and texture.