When I was younger my grandmother and mother always made my brother, sister and I these muffins. We just loved them! We would eat them for breakfast or for a snack, and they usually didn’t last very long. The buttermilk made these high fiber muffins moist and delicious along with the plump, juicy raisins. Now that I have 4 growing children of my own, I am always in search of snacks that are filling, convenient and nutritious. This recipe makes a 48 regular sized muffins, which works out great for me because I like to freeze half of them for another time. Another great thing about this recipe is that the batter sits overnight. In the morning all you have to do is bake them and my children love a warm breakfast! This batter will keep well in the refrigerator for up to 1 week too. This allows you to bake only a few muffins at a time or bake them all and freeze some. If you have a little extra time when you are making these, you can also bake batch in mini muffin pans and package 4-5 muffins per bag to store in the freezer for school snacks!
Ingredients
- 3 cups whole wheat flour
- 2 cups all purpose flour
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp. salt
- 5 tsp. baking soda
- 1 cup canola oil
- 4 eggs, lightly beaten
- 1 quart (4 cups) buttermilk
- 1 (20 oz.) box Raisin Bran Cereal
Instructions
- In a very large mixing bowl, combine all ingredients.
- Mix well.
- Keep mixing because sometimes bits of flour get stuck between the bran flakes and you need this to be completely mixed.
- Cover tightly with a lid, foil or plastic wrap.
- Refrigerate overnight.
- When you are ready to bake, preheat your oven to 350 degrees.
- Line muffin tins with paper liners.
- Fill liners 2/3 full and bake 25 minutes or until toothpick inserted into the muffin comes out clean.
- The batter will keep in the refrigerator for up to 1 week.
- Makes about 48 regular sized muffins.
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My little grandson is a raisin fan..I think I’ll try this !:)
Thanks Debra! I hope you guys love them:)
Perfect combo and looks fabulous! I love the idea of adding cereal in it,,,,
Those muffins look absolutely yummy! I love ideas for a weekend breakfast that I can mostly make the night before. I am pinning this recipe so I will remember to try it out. Thanks Shannon!
Thanks for stopping by and pinning Laura! Recipes that can save time in the morning are the best:)
these muffins look outrageous! can’t beat raisin bran 🙂 adding these to my long list of recipes to make!! thanks for sharing it girl!
Thanks Amanda!
I am stopping by today from the FB Frenzy Link Party! These muffins look fabulous. I seem to always have raisin bran on hand and not plain bran and to be honest I’m not one to pick out all the raisin’s so this recipe is calling my name. I love to use buttermilk when I cook too. It makes such a huge difference in the texture. Love it! Krista @ A Handful of Everything
Thanks for stopping by Krista! It’s so nice that you can just use a box of cereal in this recipe:)
These sound yummy…pinning to try!! I haven’t found a bran muffin yet that I am thrilled about, Granny’s recipe looks promissing…buttermilk, and rasin bran? Veddddddy interesting!!
Thanks for stopping by today Kim! If you aren’t a huge fan of branny type things you can use all white flour in place of the wheat flour too if you wish:) You are still getting the fiber from the cereal!
Bran muffins are one of my favorite things, but I’ve never made them with raisin bran. And I love that these have buttermilk and whole wheat flour. Pinned! Thanks for sharing! =)
Thanks so much for stopping by and pinning Kate! I hope you love them:)