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I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.
Nutritional Facts 1 serving (1 each) equals 139 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 202 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Six-Week Bran Muffins in Cookin' Up Country Breakfasts Cookbook , p92
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Feb. 07, 2011 by Mz.DewDropInn4CoughFee
I used this recipe yesterday(Sunday)...I used all bran without raisins, and substituted cranberries I also used NutraSweet instread of sugar...this recipe was awsome...so good...the batter can be and was eaten raw...the convenience of leaving it in the refrigator is wonderful having muffins each morning hot and fresh helps my day...I am also dieting and find that I can include this in my diet menu
Reviewed on Jul. 20, 2009 by Aneeley
I tried a few raisin bran muffin recipes and this was the closest to a store brand I liked. I used an oversize muffin pan. I replaced one cup of flour for one cup of whole wheat flour. I added nutmeg, cinnamon and ginger. I think they turned out fantastic. You can have fresh muffins every few days from this batch! It makes a lot so plan on having them around for a while.
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