Raisin Bran has forever been a favorite cereal of ours…as in the whole family. In fact, it is as much a staple in our household as bread, milk, and eggs. We are just never without it. Ahem, unless someone has been putting of going to the grocery store. We won’t go there.
I am not usually a fan of bran muffins. Then I came across this recipe and figured it couldn’t be but so bad if it had a favorite cereal in it. Not to mention that they are on the healthier side which is always a good thing. They’re great to heat up in the mornings for a quick breakfast, or as a pick-me-up mid-morning snack.
You’ll need a 18.7 oz box of Raisin Bran cereal, 5 cups of all-purpose flour, 3 cups of sugar, 5 teaspoons of baking soda, 2 teaspoons of salt, 4 eggs, beaten, 1 quart of buttermilk, and 1 cup of shortening, melted.
Pictured above are the dry ingredients, and below – well, the rest of the ingredients.
Combine the cereal, flour, sugar, soda, and the salt in a large bowl. Make a well in the center and add the remaining ingredients. Stir just until moistened. Over stirring will ruin the texture.
To bake, spoon the batter into greased or paper-lined muffin tins 2/3’s full. This batter can be covered tightly and stored in a refrigerator for up to 5 (five) weeks. Yes, 5 weeks. This recipe makes 5 1/2 dozen muffins. I love the taste and the convenience of these. It makes so much so easily and it really does keep for weeks in the fridge. These are great for a brunch. And…since the mix is already made up – it’s easy to bake them for everyday breakfast too, or the night before.
These are super good with butter and honey oozing off of them. Pure goodness to say the least. Cereal in a muffin. Love it!
Raisin Bran Muffins
- 1 18.7oz box Raisin Bran cereal
- 5 cups all-purpose flour
- 3 cups sugar
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs beaten
- 1 quart buttermilk
- 1 cup shortening, melted
Combine the cereal, flour, sugar, soda, and salt in a large bowl. Make a well in the center and add the remaining ingredients. Stir just until moistened. Over stirring will ruin the texture. Cover tightly and store in the refrigerator for up to 5 weeks.
When ready to bake:
Spoon into a greased or paper-lined muffin tin, 2/3's full. Bake 20 minutes at 350 degrees.
These are best if the batter sits for a least an hour before baking.