Six Week Raisin Bran Muffins

60
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A family favorite for years! Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers. This recipe is best if made in advance and stored in the refrigerator.."

Original recipe yields 60 servings
OK

Nutritional

  • Serving Size: 1 (50.2 g)
  • Calories 116.6
  • Total Fat - 2 g
  • Saturated Fat - 0.4 g
  • Cholesterol - 11.7 mg
  • Sodium - 235.7 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 13.2 g
  • Protein - 5 g
  • Calcium - 47.8 mg
  • Iron - 1 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

MIX: Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use. Store in a covered container and use as needed.

Step 2

Baking: Preheat oven to 400 degrees. Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.

Tips & Variations


No special items needed.

Tags :
Luvcookn

These are very lovely muffins! I did use the cinnamon and 1% buttermilk. They have a nice rustic texture, quite different from muffins made with bran. These will come in handy this summer for a quick bake in the mornings before the heat of the day. Thank you for sharing another great recipe that will be made again.

review by:
(5 Jul 2012)

Kittencal

these turned out very good and I love the idea of having the batter handy when you want to make muffins. Great recipe Galley and one I will make again. Thanks!

review by:
(13 Jan 2012)