- 4 eggs
- 3 cups sugar
- 1 quart buttermilk
- 6 cups bran cereal with raisins
- 5 cups all-purpose flour
- 1 cup vegetable oil
- 5 teaspoons baking soda
- 1 teaspoon salt
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks. Yield: 5-6 dozen.
Reviews for Six-Week Bran Muffins
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"We have made these muffins for years. I actually learned that you can put a 1/2 cup of the recipe in a microwave coffee cup and put it in a microwave for minute to a minute and a half and I am having breakfast. Yummy"
"Even with 1/2 Whole wheat flour and a little less sugar, they were sooo good! My kids took out the raisins, but ate the rest. Really good recipe!"
"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"
"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."