Another amazingly simple recipe, this Raisin Bran muffin recipe has been a family favorite for years! Another bonus, the batter will keep for up to six weeks in a covered container in the refrigerator, so if you want to bake a couple dozen today and another next week, you don’t have to remake the entire batch! For some reason though, we never seem to be able to wait that long to finish it off… hmm…



1 pkg. (15 oz) Raisin Bran cereal

1 quart buttermilk

1 cup oil

4 eggs, beaten

3 cups sugar

5 cups flour

5 tsp baking soda

2 tsp salt


Directions: Mix all ingredients in a large container. Bake in muffin tins at 400 degrees for 15 minutes. Batter will keep for six weeks in a covered container in refrigerator.


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