|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Imagine everything you love about your favorite cereal in the form of a muffin. You will love this easy recipe for raisin bran muffins.
To prepare these muffins, you begin by soaking an entire box of raisin bran cereal with a quart of buttermilk. This adds incredible moisture and flavor to the final product. The rest of the batter is prepared with a few simple ingredients and a dash of cinnamon.
What makes this muffin recipe extra special is the fact that when sealed in an airtight container, the batter will keep in the refrigerator for up to one week. That means that once the recipe has been prepared, you can easily scoop out some of the batter and bake a batch of muffins any time you crave that fresh-baked taste.
These muffins are subtly sweet yet full of fiber. They are the perfect grab and go solution for busy weekday mornings or even as a leisurely weekend treat enjoyed with a warm cup of coffee and the Sunday paper.
- 1 (15-ounce) box Raisin Bran cereal
- 1 quart buttermilk
- 5 cups all-purpose flour
- 2 1/2 cups sugar
- 5 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 cup vegetable oil
- 4 eggs
Gather the ingredients. Preheat oven to 400 F. Line muffin tins with paper liners.
In a large bowl, combine the Raisin Bran cereal and buttermilk. Allow to soak while preparing the next steps.
In another large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
In a third bowl, whisk together the vegetable oil and eggs.
Add the oil mixture to the soaked cereal. Stir to combine.
Add the cereal mixture to the dry ingredients. Stir to combine.
Fill muffin tins 2/3 full. Bake in the preheated oven for 18 to 20 minutes.
If you don’t want to bake all of the muffins at this time, the remaining batter can be kept in an airtight container for up to a week so that more muffins can be baked fresh later.
Cool in the muffin tin for 5 minutes, then turn out onto a wire rack.
Serve warm or cool completely before wrapping and storing.
- If you don't have paper muffin tin liners, you can easily make your own out of parchment paper. Simply cut parchment paper into five to six-inch squares. Then, place the squares over the holes in the muffin tin, and use the heel of a small glass to mold the paper into the indent.
- This recipe yields about four dozen muffins. If you want to bake them all at once and save some for later, cool the muffins completely before wrapping and freezing. To freeze, wrap first in plastic wrap then securely in foil, or place in freezer bags. Make sure to label all packages with the name of the recipe and the date. These raisin bran muffins can be stored frozen for up to 3 months.