Six Week Raisin Bran Muffins

From: Chef #690212

On Nov 2, 2009

Not going to spend a lot of time on the review. It is awesome. I usually use a muffin topper pan. Make 6 in the morning, leave 3 for wife and kids. Sneak one into McD's for breakfast with my coffee and one for my friend, eat the other for lunch (if I can wait that long). I love having the batter in the fridge whenever we want some. Store it in an ice cream bucket. Oh, and start with a BIG bowl. Enjoy. Oh yeah again, the butter in the bottom of each muffin idea is great too.

From: mammamia #2

On Aug 3, 2008

Easy, easy. Love just dumping a qt. of buttermilk in without measuring. I like the idea of soaking some of the cereal in boiling water. I had to use scale to measure the raisin bran. I cooked about 25 minutes for the large muffins. These were so tasty, and they disappeared fast.

From: andypandy

On Jul 21, 2006

Have been making this recipe for over 25 years, and they are just as great as ever. Everyone should try this recipe, its fast, simple, and a soft fluffy bran muffin. I also add dates, apricots just before baking each batch. My original recipe states 15 ounce Raisin Bran cereal or 525 grams, box sizes change all the time so now I weight out the amount on a scale. This is a great recipe.

From: CarolAnne in Canada

On Jul 20, 2006

I altered this recipe by adding additional liquid (2 cups water) after noticing that my first batch of muffins was quite dry and a bit misshapen. For me, the addition of the water took care of the problem very nicely. The rest of the muffins turned out scrumptious and looking very muffin-like. How wonderful that they are healthy as well. This recipe is also very practical....using a full box of all bran and the full quart of buttermilk. I am unsure of why it was necessary for me to add the additional liquid....perhaps it is just a unique situation e.g. dry climate etc...I have given this recipe a "5" star rating based on ease of preparation and terrific taste. Thanks for a wonderful recipe!