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This Raisin Bran Muffin recipe is so simple to make, fairly good-for-you, AND the batter lasts for up to 6 weeks. Give them a try!
Raisin Bran Muffins – SUPER Easy and Delicious!
This recipe for Raisin Bran Muffins just might be my favorite muffin recipe ever, not because they’re the absolute yummiest ever (they’re pretty good, but will never quite compete with these Banana Chocolate Chip Muffins!) but because they’re so simple to make, fairly good-for-you, and the batter lasts in the refrigerator for 6 weeks.
My mother-in-law gave me the recipe, and I always pull in out in January to mix up a batch or two to easily have on hand on cold winter mornings. My husband also loves them as a treat at night, and I feel like a 1950′s happy housewife every time I make them! They’re truly delicious to have any time of the year.
Ingredients Needed:
- Kellogg’s Raisin Bran (or generic)
- Flour
- Whole Wheat Flour
- Salt
- Sugar
- Cinnamon
- Baking Soda
- Nutmeg (completely optional!)
- Oil
- Eggs
- Buttermilk
How to make Raisin Bran Muffins:
Start by sifting together your dry ingredients and then add in your oil, eggs, and buttermilk. Mix just until all items are moist, but don’t over mix. Add in the raisin bran and mix well.
Fill the muffin cups 1/2 to 2/3 full and then bake in a 400 degree oven for 15 – 20 minutes.
If you prefer to mix the batter and store it for later, the batter can keep in the refrigerator for up to 6 weeks.
Raisin Bran Muffins
Ingredients
- 2 1/2 cups flour
- 2 1/2 cups whole wheat flour
- 2 teaspoons salt
- 3 cups sugar
- 1 1/2 teaspoon cinnamon
- 3 teaspoons baking soda
- 1 1/2 teaspoon nutmeg I never use this because I can’t find it in my pantry!
- 1 cup oil
- 4 eggs
- 1 qt. buttermilk if you don’t want to purchase buttermilk, just use 4 cups milk and add 4 teaspoons vinegar and let sit 10 minutes to sour milk
- 1 15 oz. package Raisin Bran
Instructions
- Sift dry ingredients.
- Add oil, eggs and buttermilk to dry ingredients (don’t mix too long – just until dry stuff gets wet).
- Add raisin bran.
- Mix in large bowl; fill muffin cups 1/2 – 2/3 full.
- Bake at 400 for 15-20 minutes (closer to 15). Batter will be thick.
- Keeps in refrigerator for up to six weeks. Enjoy!
To help keep life simple, keep them in the fridge with directions nearby for busy mornings when you need something super quick. So easy, and so nice to have a warmed up treated always ready to go during this time of year.
Do you have a Raisin Bran muffin recipe that you just love? I’d love to hear about it . . . we’re always looking for new ones to try around here!
Looking for more muffin recipes? Here are a few more of our favorites:
- Blueberry Scone Muffins
- Resurrection Rolls
- Banana Apple Raisin Bran Muffins
- Banana Chocolate Chip Muffins
- Apple Dumplin’ Muffins
Can you use all all purpose flour instead the whole wheat flour.
There are some variations of this recipe that only use all purpose flour. We haven’t done it ourselves but if you do please let us know how it turns out!
How many cups of Raisin Bran did you use
Looking forward in trying this simple recipe and I think I’ve got all of the ingredients except buttermilk but I do have regular milk and vinegar and I shall try making it Thanks for sharing!
Hope you enjoy Elvira! 🙂
I have a box of raisin bran in our stockpile that my cereal loving husband just seems to keep avoiding. I know he likes it, but he reaches for everything else first! The “best by” date is March, so this would be a good way to use it before it goes stale!
How many dozen does this make? And does it really taste fine if you don’t bake them all at once?
Probably 6-8 dozen – and yes… I think they even taste better later! I promise it works (I couldn’t believe it either but now have been making them for at least 10 years!) 🙂