Make Ahead 6 Week Raisin Bran Muffins
Make ahead raisin bran muffin mix that is stored in refrigerator for up to 6 weeks. Easy to mix and bake, bake the number of muffins you desire.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 27-36 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
6 cups raisin bran cereal
1– 1/4 cups sugar
2–1/2 cups all purpose flour
2–1/2 teaspoons baking soda
1 teaspoon salt
Mix and Add to Dry Ingredients
2 eggs
2 cups buttermilk
1/2 cup vegetable oil
Optional: additional raisins, chopped nuts, mini chocolate chips
Instructions
- Lightly spray muffin pan with cooking spray.
- Preheat oven to 400 degrees.
- In large mixing bowl, add all dry ingredients. Whisk to combine.
- In small mixing bowl, beat eggs, buttermilk and oil together.
- Add wet ingredients to flour mixture. Stir to combine.
- Add additional raisins/nuts/chips if desired.
- Scoop batter into each muffin opening. The number you decide to bake.
- Bake 12-15 minutes.
- Store leftover batter in sealed container in refrigerator for up to 6 weeks.
- Serve warm.
Notes
- Do not stir the muffin batter after refrigerating.
- Great muffin for after school snacks too.
Find it online: https://lizbushong.com/make-ahead-6-week-raisin-bran-muffins/
