Raisin Bran Goodness

It's funny how some things don't change. It doesn't matter how old you get, or where you live, or what you have become...some things are just as good now as when you were a kid.

For instance, my grandma's raisin bran muffins. She had this great recipe that made large quantities of muffins, and you could keep the batter in the fridge and scoop out muffins as needed and bake them. My mom used to make this recipe all the time, and I can remember as a child sneaking into the fridge in our basement where the extra batter was kept and swiping some of the batter. It was as good then as it is now. :)


I decided to make some of grandma's muffins today. Now I have a fresh batch of muffins on my counter and a whole lot of batter in my fridge for future batches.

I thought I'd share the recipe with those who might like it. They're yummy, full of fiber, and the batter can be kept for 4-6 weeks in the fridge (although they are usually all made and eaten long before then...)

Raisin Bran Muffins
2 cups white sugar
1 Tbsp salt
4 eggs
1 1/2 cups cooking oil
2 cups All Bran
2 cups Bran Flakes
2 cups raisins
5 1/2 cups flour

1 liter (quart) buttermilk
8 tsp baking soda

Mix all but the buttermilk and soda in a large bowl. The batter will be dry and lumpy. Add 1/2 liter of the buttermilk to the dry mixture, combine well.

To the remaining 1/2 L buttermilk, add the soda into the carton. Close the carton, shake carefully as the mixture will foam. Pour the buttermilk/soda mixture over the batter, stir it in. Add a small amount of water to the carton, shake it around, add to mixture.

For ideal muffins, let sit in fridge for 2 days before baking.

Cook at 400F for 15-20 minutes. Makes ~4 dozen muffins.
Will keep in fridge in a well-sealed container for 4-6 weeks.