Six Week Raisin Bran Muffins

June 2, 2009 at 3:57 pm | Posted in Uncategorized | 17 Comments
Six Week Raisin Bran Muffins

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!

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

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.

Makes 42 muffins at approximately 205 calories each.

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!)



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  1. 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.


    • You’re welcome. Hope they were helpful!

  2. 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!

    • 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.

  3. !! 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?

    • 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.

  4. My mother made these all the time growing up. But she added nuts and more raisins!! topped with sugar/cinnamon and it was a beautiful thing!

  5. I LOVE these and couldn’t find my recipe. Thank you so much you totally made my day!!!!!

    • We always make them in mini muffin pans and they are an easy, quick snack.

  6. THANK YOU! My mom made these growing up and I LOVED them…now I want to pass them on to my own 4 kids. I still don’t understand how they last SO long!! Going to make them right now….

  7. My Moms Recipe as well. We ♥ed em as kids and now Im making them right now for my kids 🙂 Its whats in the oven for breakfast!

  8. I have had this recipe before, but I could not find it. I wanted to make it for my grandchildren. Thanks so much for having it in hand. This is great!

  9. This is similar to my Great Grandmother’s recipe. We also add nuts, chocolate chips, coconut, and cherries for variety.

  10. Thanks for this recipe. It is one I have looked for for a very long time. Years ago, back in the 1980s I used to make this recipe from a box of raisin bran. The recipe was on the box and I misplaced the cut-out recipe from the back of the box when i had to move to a new city. I used to store the prepared batter in large plastic containers and make a batch as I needed them. The batter remained for at least a week. Frank Wiseman – July 8, 2012

  11. OMG! Ditto to almost all of the above. I made a number of alterations by substituting some of the sugar w/molasses and honey, added some wheat germ and used some whole wheat flour as part of the flour. They’re just a marvelous muffin and I also couldn’t find the original recipe… as well as my own adapted one. The one slight problem is that it’s difficult to find a 15 oz box of Raisin Bran! At any rate… thank you all for getting me back on track with this wonderful addition to my recipe file. Happy baking!!

  12. These are so good….especially warm with a little smart balance! Perfect because you mix it all up ONCE and have it in the frig to use when needed for up to 6 weeks!! Yes!

  13. I’ve made this for years, for a variety each morning I would add a different fruit to just the amount of batter I was going to use that day! Bananas and apples are awesome add ins!

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