Since that batch, I've baked up many more. The "many" is easy with this recipe because it's designed so that the batter can be stored and the muffins baked up whenever you need them- for a quick breakfast, for a snack, to complement a meal, etc. It makes me feel like I have it a bit together to have that batter waiting in there for me- even if I definitely do not have it together that particular day.
The muffins are moist, hearty, and tasty. Throw in some chocolate chips to make them dessert-like. Cut back on the sugar for a healthier breakfast. But, whatever you do, if you don't know these muffins, it's time you mix up a batch.
batter left over (and headed for the fridge) after already baking up a dozen muffins
Raisin Bran Muffins (recipe from Edna Yoder via a church cookbook)
This recipe make about 3 quarts of muffin batter. One quart makes about 16 muffins. The batter stores well in the fridge for up to 2 weeks so fresh muffins can be baked whenever you want some. If your family doesn't like raisins, use plain bran cereal. The baked muffins freeze very well.
8 cups raisin bran cereal
5 cups flour
3 cups sugar
2 tsp. salt
5 tsp. baking soda
4 cups buttermilk
4 large eggs, beaten
1 cup canola oil or applesauce or a combination of the two
In a very large bowl, combine the dry ingredients: raisin bran cereal, flour, sugar, salt and baking soda. Add remaining ingredients and mix well. Using a 1/4 cup measuring cup, fill greased muffing tins (1/4 cup per muffin). Bake at 400 degrees for 15 minutes or until a knife inserted comes out clean. Store remaining batter in glass jars in the refrigerator for up to 2 weeks.
We love these! I haven't made them in a very long time. Will have to make them again soon.
ReplyDeleteI do indeed know these muffins…thanks for the reminder!
ReplyDeleteLooks great! Can the batter be frozen? Not sure we would use it all up within two weeks...
ReplyDeleteI've never frozen the batter, but you could bake all the muffins at once (in shifts) and freeze the baked ones- they freeze really nicely:-).
ReplyDeleteDo you know why this particular batter can be kept in the fridge so long? Can most muffin batters be kept that long, or does it have to do with the particular ingredients in this one. You have me pondering...
ReplyDeleteI was wondering that also. We have this recipe in our church cookbook and they say store it in a 5 qt ice cream pail and just stir it up before each use. I like the idea of storing it in the canning jars.
DeleteI had forgotten about this recipe also. They do bake up nicely! Always great to have on hand. Thanks for reminding me.
ReplyDeleteOh what a great idea. I have all ingredients, so will be making tomorrow. Thanks for the recipe.
ReplyDeleteBlessings,
Connie
Made these tonight...yummy and hearty! Added choc chips on the tops of some for my sweet tooth kids. Great way to use some raisin bran that has been sitting on the shelf unopened way too long! Thanks for the recipe!
ReplyDeleteThanks so much for the recipe. I just might try this.
ReplyDeleteHave a great week.
Janet
I've been making these muffins for over 20 years! We just love them and they're so convenient. I actually bake them all at once and then freeze them in batches! They freeze very well and Hubby loves them in his lunch.
ReplyDeleteLike many of your recipes this sounds great! I was wondering if I can substitute milk and vinegar for the buttermilk. Has anyone tried this? Thanks.
ReplyDeleteI went ahead and made these with the milk/vinegar mix instead of the buttermilk. I thought they turned out great! My family seems to like them too. Now I'm feeling sorry I only made half of the recipe. Thanks so much for the recipe Jane. I really enjoy your blog and appreciate all of your posts
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