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Refrigerator Muffins

Course Bread
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Author Adapted from livingwellspendingless.com

Ingredients

  • 1 15 oz box Mom's Best Cereal Raisin Bran
  • 5 cups flour I like to use 2 1/2 c whole wheat and 2 1/2 c white flour
  • 2 1/2 cups sugar
  • 5 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 4 cups buttermilk
  • 1 cup vegetable oil
  • 4 eggs
  • 1 1/2 cups Craisins or raisins optional
  • fresh or frozen blueberries optional
  • pecans or walnuts chopped (optional)
  • oats optional

Instructions

  1. Sift flour, baking soda and salt.
  2. Add Raisin Bran and sugar to the flour mixture and stir.
  3. Combine buttermilk, vegetable oil and eggs together in a separate bowl & whisk well.
  4. Pour wet mixture into cereal mixture; stir just until blended.
  5. Fold in Craisins if using.
  6. Place in tightly covered container in refrigerator overnight. (I like to use my 8 cup batter bowl).
  7. Batter will keep up to 2 weeks in an airtight plastic or glass container.
  8. DO NOT STIR!!!
  9. To bake, preheat oven to 400 degrees.
  10. Grease muffin tins (or use muffin liners).
  11. Spoon desired amount of batter into pan.
  12. If desired, press blueberries and/or chopped nuts into muffins just before baking and sprinkle with oats.
  13. Bake 20 minutes or until toothpick comes out clean.
  14. Cool 10 minutes.
  15. Serve warm.