Raisin Bran Muffins
Raisin Bran Muffins
I got this recipe from my Mom, who made this today and I took the photos. This recipe makes a lot of muffins, about 3 dozen and these are freezer friendly. After you make these and let them cool, enjoy one and freeze some for a later time.
Ingredients
- 1 box raisin bran cereal, (25 oz / 708 g box)
- 3 cups sugar
- 5 cups all purpose flour
- 5 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 2 teaspoons salt
- 2 teaspoons vanilla extract
- 4 eggs, beaten
- 4 cups buttermilk, (1 quart)
- 1 cup shortening, or oil, half and half of each
Instructions
- Preheat your oven to 200 C (400 F), grease with butter the cells of a muffin tin or line each cell with paper.
- In a very large mixing bowl, add the first 6 ingredients and mix together.
- To the bowl, add the remaining 4 ingredients and mix together well.
- Fill the muffin tin cells 2/3 full. Bake for 15-20 minutes or until starting to brown.
- Remove from the oven, allow to cool for a minute or two, then loosen the muffins if paper was used and remove them to a rack to cool. For muffins poured directly into the cells, loosen with a butter knife on the side and remove the muffins to a rack to cool.
- Cool the muffins completely before freezing or enjoy right away.
Notes
Low cost per muffin.
Recipe from my Mom, and she has been making these for many years, Joann Thayer.
United States.
United States.
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