Raisin Bran Muffins

Posted by on July 19, 2006 in Blog | 0 comments

A family favorite! Batter keeps in the refrigerator for 6 weeks, so you can have delicious, fresh-baked muffins in minutes.


  • 4 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 quart buttermilk
  • 5 cups flour
  • 3 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 (15-oz) box of Raisin Bran cereal

Beat eggs; add sugar and beat again. Add oil. Whisk flour, salt and soda together in a bowl and add to egg mixture, alternating with the buttermilk. Add cereal last. Fill greased muffin tins or cupcake papers 1/2 full and bake 20-25 minute at 375 degrees. Makes a large amount of batter.

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