Raisin Bran Muffins
This is a large batch recipe of Raisin Bran Muffin Batter that will keep in the fridge for up to 2 weeks! Uses a whole box of Kelloggs Raisin Bran. Make mini-muffins, regular sized or Jumbo. You can even make a loaf. The secret to making these muffins perfect is to let the buttermilk soak up into the batter and stir really hard to break up the bran pieces.
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Servings: 0
Equipment
- muffin tins, (optional) paper muffin baking cups I like to make mini-muffins, the recipe is scaled for baking time of larger muffins.
Ingredients
- 1 (16.6) ounce box Kellogg's Raisin Bran Cereal (10 cups -dry measure cup style)
- 1 quart buttermilk may use lowfat
- 5 cups all-purpose flour
- 5 teaspoons baking SODA
- 3 cups sugar
- 1 teaspoon salt
- 4 beaten eggs
- 1 cup vegetable or canola oil
Instructions
- Pour the cereal into a very large bowl.
- Pour buttermilk over the cereal and mix with a spoon.
- Stir the cereal to break up the flakes.
- With a large spoon, stir in all of the remaining ingredients. Let sit for 20 minutes and then stir again.
- Spray muffin tins with baking spray.
- Fill the tins ¾ of the way full.
- Bake at 375 for 14 minutes (mini-muffin size) or 16 minutes (regular muffin size) or (18-20 minutes Jumbo size).
Video
Notes
Cooking Tip: Make sure your oil is fresh. This is why I buy vegetable and canola oil in smaller size bottles. Old oil will ruin your muffins. You can tell it is fresh by the color and smell. Old oil becomes yellow and has a pungent smell. Fresh oil is light in color.
This is a one-bowl fail-proof recipe, it really doesn't matter which order you throw it all into the bowl, they will still turn out.