Monday, March 07, 2011

Refrigerator Raisin Bran Muffins

*UPDATED* I had a typo where the oil and sugar was concerned. It has been corrected :0)

This is such a handy recipe because it makes a TON! You keep the batter in the fridge (for up to 6 weeks!) and only bake as many as you need at one time.

Refrigerator Raisin Bran Muffins

4 eggs
15 oz box of Raisin Bran Cereal
4c buttermilk (1 quart)
1c vegetable oil
2 1/2c sugar
Mix and set aside.

5c flour
5 t baking soda
2 t salt
3 t cinnamon
Mix and then stir into wet ingredients. Cover and refrigerate at least 6 hours before baking (and up to 6 weeks). To bake, fill greased muffin tins and bake at 375 degrees for 18-22 minutes. Yield 5 dozen muffins.


Denise said...

Is that really 3 1/2 cups oil? Did you mean to put something else there?

Lambert Loggings said...

I wondered that too. :) I was just mixing them up and wondered what the difference was between vegetable oil and oil. They look delicious.

Brandy said...

Sorry gals! Thanks for pointing that out. It has been corrected :0) Enjoy!