Raisin Bran Muffins

I grew up on this recipe. Mom would make up a batch of batter and put it in the fridge, and we'd bake up some hot muffins whenever we wanted them. Well, not too long ago we were greatly in need of a new breakfast option. We had some raisin bran in the cabinet that wasn't getting eaten - in fact, we had just enough! So, I mixed up a batch of muffin batter, and the kids were hooked. They'd had them before, but it had been a long while. For a couple of weeks after I mixed up that first batch, the first words out of Steven's mouth every morning were, "May I please have a muffin?" The batter doesn't last long around our house! :-)

Raisin Bran Muffins
15 oz raisin bran
3 cups sugar
5 cups flour
2 tsp salt
2 tsp baking soda
4 tsp cinnamon
4 beaten eggs
1 cup oil
1 quart milk

Preheat oven to 400. Prepare muffin pan.
Combine dry ingredients in a large bowl. Combine wet ingredients in second bowl. Pour wet ingredients into dry ingredients, mixing until thoroughly moistened. Fill each muffin cup approximately two-thirds full. Bake for 15-20 minutes or until golden brown.

Recipe makes about six dozen muffins. Batter keeps in refrigerator for up to six weeks (unless you live in the Hibbard household!).


Ruthanne said…
I about fell out when I read 3 cups of sugar!! And then I saw it makes six dozen . . . I'm laughing at myself. :D

I have a ton of raisin bran - I might need to try these.

Popular Posts