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Ingredients
| eggs: 4 |
| buttermilk: 1 qt |
| vegetable oil: 1 cup |
| granulated sugar: 1 cup |
| Raisin Bran: 6 cups |
| seedless raisins (packed): 1/2 cup |
| all-purpose flour (unsifted): 5 cups |
| baking soda: 5 tsp |
| salt: 1 tsp |
Refrigerator Bran Muffins
Credit: AllRecipes
User rating:
"'WHEN I TOLD THEM I was submitting some church-supper recipes, everyone in the family said I should be sure to send along this one.'"
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Prep Time
20 min -
Cook Time
15 min -
Servings
36 serving(s)
Tags
Directions
- In a large mixing bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)