Raisin Bran Muffins


I’m planning to mix up a batch of these this weekend, and thought you might like to try them out too (especially if you’re a Publix shopper . . . the Raisin Bran is BOGO this week so you’ll get such a good deal on them!) This is one of my favorite muffin recipes ever, because they’re so simple to make, the batter lasts for 6 weeks in the fridge, and they’re even fairly healthy (except they do have quite a bit of sugar in them . . . I may need to try to tweak that!)


My mother-in-law gave me the recipe years ago, and I always feel like a 1950′s happy housewife when I make them.  You’ll love having them on hand to pop in the oven when you’ve got a few minutes in the morning, and your kids (and hubby!) will enjoy them on these chilly winter mornings.


Jennie’s Raisin Bran Muffins


  1. 2 1/2 cups flour
  2. 2 1/2 cups whole wheat flour
  3. 2 teaspoons salt
  4. 3 cups sugar
  5. 1 1/2 teaspoon cinnamon
  6. 3 teaspoons baking soda
  7. 1 1/2 teaspoon nutmeg (I never use this because I can’t find it in my pantry!)
  8. 1 cup oil
  9. 4 eggs
  10. 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)
  11. 1 15 oz. package Raisin Bran



  1. Sift dry ingredients.
  2. Add oil, eggs and buttermilk to dry ingredients (don’t mix too long – just until dry stuff gets wet).
  3. Add raisin bran.
  4. Mix in large bowl; fill muffin cups 1/2 – 2/3 full.
  5. Bake at 400 for 15-20 minutes (closer to 15).  Batter will be thick.  Keeps in refrigerator for up to six weeks.  Enjoy!

Looking for more muffin recipes?  Try out these Blueberry Scone MuffinsApple Dumplin’ Muffins, or Banana Chocolate Chip Muffins. . . when we’re finished up with these I think we’ll try those Blueberry Scone Muffins again!


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  1. Hi. I’m new to your site. You do such a good job and I love the recipes and other tips and ideas. This recipe sound yummy, but I’m wondering if it really should be stored in the fridge for up to 6wks. It has eggs and buttermilk. I’m just not sure if those ingredients would keep that long???

    • I wondered that too when I got the recipe! We’ve used it for at least fifteen years and probably have never had it last that long (we eat them too fast!), but have easily had it for 3-4 weeks without any issues. If you’re concerned though, you could bake all the muffins when you make the batter, and then just freeze the muffins until you were ready to eat them. I was curious if anyone else makes a similar recipe and keeps it that long, and did find this one over on Food.com ~


      So glad you’re here, Jan! 🙂

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