If you ever enjoyed raisin bran cereal for breakfast (and even if you didn’t!) you’ll love these muffins. As a kid I loved them so much that my mom regularly threatened I was going to turn into one. She must have been equally horrified and amused to watch her otherwise healthy 10-year-old taking down six of these at a time. Now I only eat three or so at a time, so that’s okay, right?
Raisin Bran Muffin Recipe (makes 5-6 dozen [yeah that’s a lot])
- 15 oz raisin bran cereal
- 3 cups sugar
- 5 cups flour
- 5 tsp baking soda
- 1 tsp salt
- 4 eggs, beaten
- 1 cup veg/canola oil
- 1 quart buttermilk
In your largest bowl, stir together all dry ingredients. Stir in all wet ingredients until mixed well. Batter will be relatively runny. You can bake the muffins right away, or keep the batter in the fridge for a while. They’ll be puffier and taller if you’ve waited a few days.
To make ahead: Store in covered container and use as desired throughout the week, keeping refrigerated. Dough swells, so use a larger container than you’d think.
When ready to bake: Preheat oven to 400F. Line muffin tins with baking cups or use baking spray. Fill each cup about 2/3rds full. Make sure there are raisins in each muffin! Bake 15-20 minutes or until a toothpick comes out clean.