Description: Muffin batter to mix up and can be kept in the refrigerator for up to six weeks! I made these a lot for the kids when they were growing up!
April 27, 2017
1 10 oz. box Raisin Bran
5 c. unsifted flour
3 c. sugar
5 tsp. soda
2 tsp. salt
1 quart buttermilk
1 c. vegetable oil
Combine all ingredients in large bowl and mix well. Fill greased muffin tins about 2/3-3/4 full. Bake at 400 degrees for 15-20 minutes.
Mixture can be stored in refrigerator for 6 weeks or all muffins may be baked and frozen.
Gail's notes: I now half this recipe to keep in the fridge for just two of us! Don really likes these. Sometimes I do just 6 at a time in the toaster oven and a couple times I've sprinkled the tops with sugar or raw sugar before baking. They are really good warm with butter! Haven't tried this but they might be good to dip in melted butter while warm and then into some kind of sugar! When I had all the kids at home I almost always had this made up and kept it in the fridge to bake. For the whole recipe I used a really large tupperware container or cake container turned upside down...for the half recipe I use my largest pyrex rectangular container in the refrigerator. I haven't seen any 10 oz boxes of Raisin Bran, I just buy whatever size I've seen like maybe 18 oz and just sort of guess as to what 5 or so ounces would be! Katelyn and Sam seem to really like them too :)