Six Week Raisin Bran Muffins
June 2, 2009 at 3:57 pm | In Uncategorized | 6 Comments
Six Week Raisin Bran Muffins
This is a recipe I have had in my arsenal since forever. I got it from my friend Corrie at work, but since I haven’t caught up with her lately, I have no idea if there’s any other way to give her credit. They are healthy and, to the confusion of both R and myself, really taste better cold. Rare for a muffin. But true. When warm, the bran comes out a little TOO much and it tastes like a whole mouthful of healthy. Cold, you can taste all the individual flavors and they are delicious! Calorie count and cost analysis after the break!
INGREDIENTS:
4 large eggs
1 cup oil
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
15 oz raisin bran cereal
1 quart buttermilk
DIRECTIONS:
In a very large bowl, combine eggs, oil, and sugar. You are creating an emulsion here, so wisk fast. Set aside.
In a medium bowl, combine flour, baking soda, and salt.
To liquid mixture, alternate adding flour mixture, raisin bran, and buttermilk, one at a time, stirring after each addition. Mix just until combined.
Bake at 425 for 8-12 minutes (my crappy oven took 16 minutes+)
Makes very large amount of batter (42 regular size muffins, to be exact). If desired, covered batter can be stored in fridge for up to six weeks (YES, really) and used a little at a time. My friend Corrie recommended that you could make a fresh batch every morning for breakfast if you really wanted. Preheat the oven when you get up and prior to the shower. Then pop them in right after the shower and they will be ready when you are done getting dressed.
CALORIES:
Makes 42 muffins at approximately 205 calories each.
COST ANALYSIS:
4 large eggs = $0.33
1 cup oil = $1.71 (I use olive oil from Sam’s Club)
3 cups sugar = $0.67
5 cups flour = $0.53
5 teaspoons baking soda = $0.02
2 teaspoons salt = $0.08
15 oz raisin bran = $4.85
1 quart buttermilk = $2.00
TOTAL COST: $10.19 (That’s $0.24 per muffin … not bad at all!)
6 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a comment
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
Thanks for this! I’ve made these probably for 30 years off and on. I just went to make some today and the recipe is so faded I couldn’t read it! So to Google and went and here I am.
Thanks so much.
Blessings.
Comment by Marsha Harwood — July 6, 2009 #
You’re welcome. Hope they were helpful!
Comment by lsims777 — July 7, 2009 #
I am SO grateful to find this- I’ve eaten them before but not prepared them before…… and the copy of the recipe given to me has a couple spots that are impossible to read, but this seems to be it eXACTLY! yeah! I have company coming in for a week and wanted to have this on hand… and you saved the day! THANKS!
Comment by Teri — October 16, 2009 #
Hope you enjoy them. I’ve found in additional batches that if you have some super coarse sugar, like demerara or a decorating “grit” sugar, it you sprinkle a little on top right before they go into the oven, they have a little crunch to them plus a little sweetness which is really pleasant.
Comment by lsims777 — October 16, 2009 #
!! My friend was telling me about this, so thanks for pointing me to it, Lorena. I have a bunch of the batter ready to go.
But tell me. . . . you say they are better cold. So you don’t do the keep-the-batter-in-the-fridge-and-bake-em-fresh thing?
Comment by Camille — November 10, 2009 #
You are welcome. Hope you like them.
As for the cold thing, Rob and I agreed that the initial batch was better cold. I think there was just not enough oomph in the other flavors to cover up the bran. I have since made a couple of other batches that were just as good warm as cold (although I made some alterations, like adding nutmeg and putting a little sugar on top). So, I think it might just be a personal preference thing. Also, if you used a different cereal than raisin bran, you might get different results.
Comment by lsims777 — November 11, 2009 #