There is nothing better than fresh-baked muffins in the mornings. These easy bran muffins are a quick, yummy, and satisfying breakfast during the week or on the weekends.
My Mom used to fix these muffins when I was in High School and I loved them for a quick breakfast on my way out the door. I have made this recipe for over 20 years and it reminds me of home. This recipe also is a great source of bran and very kid friendly.
When mixing up these muffins, I will use a large cooking pot since my mixing bowls are not large enough to hold all of the ingredients. I combine my cereal and raisins and then add in the remaining dry ingredients.
Add the remaining wet ingredients and mix well.
Store in the refrigerator in a large container. I normally use a large plasticware container.
Easy Bran Muffins
1 15 oz bos Raisin Bran Cereal
1 15 oz box dark raisins
3 cups sugar
5 cups all-purpose flour
5 tsp baking soda
1 1/2 tsp salt
4 beaten eggs
1 quart buttermilk
1 cup melted butter
1. Combine all the dry ingredients in a very large mixing bowl.
2. Add the eggs, buttermilk, and melted butter. Mix well.
3. Store in the refrigerator for up to 3 weeks.
4. To bake the muffins, fill the muffin tin 3/4 of the way full of batter. Bake at 400˚ for 15 to 20 minutes.
*If your batter starts to get dry as you are storing it in the fridge, you can add some additional buttermilk to moisten it up. Stir well.