Thursday, November 3, 2011

Raisin Bran Muffins

I found a recipe in an overnight cookbook for six-week muffins. Once you mix the batter you place it in the fridge and it is supposed to hold up for six weeks. I am pretty certain we will finish the batter before then. After we made this batch Audrey's grandparents came for a visit and they baked up 12 muffins. Those twelve did not last long.

The muffins only takes 20 minutes to bake from the fridge so you can cook them while you take your morning shower. If you can't tell these are a big hit. I might have had four in one sitting. But no one saw me do it.

The most important ingredient.

Adding flour.
Mo tried not to make a mess.
Audrey is so serious about eggs.
Mo could not wait her turn.
Being very careful.

  • 5 cups all-purpose flour
  • 3 cups sugar
  • 5 tsp baking soda
  • 1 1/2 tsp salt
  • 7 1/2 cups (20-oz box) Post Raisin Bran
  • 4 cups (1 quart) Buttermilk
  • 1 cup vegetable oil
  • 4 large eggs, beaten
Mix dry ingredients in a large bowl. Mix wet ingredients in a smaller bowl. Fold wet ingredients into dry ingredients. Store in a sealed container overnight or up to 6-weeks. When you are ready to eat bake in 400°F oven for 15 to 20 minutes.
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2 comments:

  1. yummy!! i have a confession to make, one of my favorite types of muffins are bran muffins! I think these might be right up my alley!

    ReplyDelete
  2. We make this recipe, too. I inherited it from my mother in law. Stopping by from Top Mommy Blogs!

    ReplyDelete

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