Raisin Bran Muffins

Raisin Bran Muffins

The secret to this recipe is not stirring the batter when you scoop it out later, as stirring deflates the leavening power over time.

Six-Week Refrigerator Raisin Bran Muffins

• Prep time: 15 minutes

• Yield: About 24 to 30 muffins (bake as many or as few as you want at a time)

🛒 Ingredients

• 1 box (15 ounces) Raisin Bran cereal (about 5 to 6 cups)

• 3 cups all-purpose flour

• 2 ½ cups granulated sugar

• 2 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 cups buttermilk

• ½ cup vegetable oil or melted butter

• 4 large eggs (beaten)

🥣 Instructions

1. Combine Dry Ingredients: In a very large mixing bowl or a large food-storage container (with a lid), whisk together the flour, sugar, baking soda, and salt. Stir in the Raisin Bran cereal until evenly distributed.

2. Add Wet Ingredients: Pour the buttermilk, vegetable oil, and beaten eggs directly into the dry mixture.

3. Mix & Rest: Stir gently with a large spoon just until the flour disappears and everything is moistened. Do not overmix.

4. Chill: Cover tightly with a lid and place it in the refrigerator. For the best texture, let it chill for at least 24 hours before baking the first batch so the cereal completely softens.

🚒 Baking Instructions (Whenever you want a muffin)

1. Preheat: Heat your oven to 400°F (204°C) and grease a muffin tin or line it with paper liners.

2. Scoop (Do Not Stir): Take the container out of the fridge. Do not stir the batter. Gently scoop the batter from the top down and fill each muffin cup about ¾ full.

3. Bake: Bake for 15 to 20 minutes until the tops spring back when lightly touched or a toothpick inserted in the center comes out clean.

4. Store: Put the lid back on the remaining batter and return it to the fridge for up to 6 weeks.