sketch of Bob above the Raisin Bran Muffin recipe.

If you like raisin bran cereal you are going to love this recipe for raisin bran muffins!


1 box (15 oz.) raisin bran cereal
5 c. all purpose flour
2 c. sugar
5 t. baking soda
1 qt. buttermilk
4 eggs, beaten
1 c. oil
2 t. salt

Mix raisin bran and buttermilk into large bowl, combine well and let stand 2 minutes. Mix together flour, sugar and baking soda. Add oil to the buttermilk mixture and mix well. Add beaten eggs and mix. Add dry ingredients and mix until well moistened using a wooden spoon (do not over-mix). Preheat oven to 400°. Fill cup cake liners or sprayed muffin tins 2/3 full. For cup cakes, bake 25 min. at 400° (muffins a little longer) and test with a toothpick. Unused batter can be covered and refrigerated for up to 6 weeks. Stir before using. Uneaten muffins may be frozen in zip-lock bags or refrigerated 2-3 days.
(makes 6-8 dozen)

Raisin Bran Muffin recipe is published in our March, 2001 Menu Minder.