Recipe: Raisin Bran Muffins (make ahead) for Eva, NY

Hi Eva:-) Here is one recipe for Raisin Bran Muffins that Elly, Ohio (I think, Ohio) posted. I have not tried it. If this recipe isn't what you are looking for, do a search here by typing "Raisin Bran Muffins" in the "Find a recipe" box. There are loads of recipes that have been posted here over the years.

Elly says, "I have been making these muffins for over 30 years. The batter keeps just fine in the fridge for 6 weeks."

RAISIN BRAN MUFFINS
(Previously posted by Elly)

It is best to make this at least 24 hours before you are going to use it.

DRY MIXTURE:
1 (15 oz.) box raisin bran flakes
5 cups flour
3 cups sugar
3 tsp. baking soda
2 tsp. salt
WET MIXTURE:
1 quart buttermilk
1 cup oil
4 eggs

Stir together the cereal, flour, sugar, baking soda, and salt; set aside.

Beat together the buttermilk, oil, and eggs. Stir into the dry mixture.

Mixture will keep up to 6 weeks in covered container in the refrigeraor. I use a tupperware or rubbermaid container with a tight lid. Stir well before each use.

TO BAKE THE MUFFINS:
Preheat oven to 400 degrees F. Grease muffin cups.

Fill prepared muffin tins with batter 2/3 full. Return unused batter to the refrigerator.

Bake muffins at 400 degrees F for 15-20 minutes.

These are moist, delicious muffins. Great reheated in microwave.