Mom's Refrigerator Bran Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 8 |
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This is my co-worker's recipe from her mom. The pineapple and extra raisins make them a bit different than the other recipes on this site. I think they are the best raisin bran muffins ever, and the batter keeps in the fridge for up to 3 months. I make two every morning in my toaster oven and take them with me to work. Yum! Ingredients:
1 (18 -20 ounce) box raisin bran cereal |
3 cups sugar |
5 cups flour (i use part whole wheat) |
5 teaspoons baking soda |
4 eggs |
1 cup oil |
1 quart buttermilk |
1 (20 ounce) can crushed pineapple, drained |
1 1/2 cups raisins |
Directions:
1. Mix the dry ingredients together in a large bowl.
2. Add the eggs, oil, buttermilk, and pineapple and stir until mixed.
3. Mix in the additional raisins.
4. Pour into greased muffin tins (don't use liners.).
5. Bake at 400 for 18-20 minutes or until golden brown.
6. The batter may be stored in a sealed container in the refrigerator for up to three months. I think this recipe improves with age as the raisin bran flakes have time to soak up the liquids more.
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