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Recipe of the Week: Six Week Raisin Bran Muffins

May 30, 2013 by Valerie Ott 8 Comments

Hey there, everyone! So let’s get right down to business this morning. This week’s recipe is awesome because it helps make breakfasts, snacks, and even lunch easier. The magic is, you mix up these muffins, cover ’em up, and put ’em in the fridge until you’re ready to bake them. They keep for 6 weeks! (Or even longer if you’re me and not afraid of rolling the dice a little.) I bake a dozen at a time, and keep them on the counter for hurried breakfasts, throw them in lunch bags, or give them as snacks. And because they’re full of bran, they’re very filling and good for you, too. Enjoy!

Six Week Raisin Bran Muffins

4 eggs, beaten
1 qt. buttermilk
5 tsp. baking soda
3 c. sugar
5 c. flour
1 tsp. salt
1 c. vegetable oil
15 oz. box of Raisin Bran (I’ve tried to use generic brands before, but none of them work as well as the original by Kellogg’s)

Mix all ingredients in the order given in a BIG bowl. (Trust me, if you think you have a bowl big enough, go one size bigger). Fill a greased muffin tin and bake at 400 degrees for 15-20 minutes.

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Filed Under: Baking and Desserts, Recipes

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Comments

  1. Kelly @ View Along the Way says

    June 2, 2013 at 1:51 am

    That is SO COOL! Pinning this recipe. My husband and son are raisin bran addicts. They will love it! 🙂 Thanks!

    Reply
  2. Table4Five says

    June 7, 2013 at 1:50 am

    I'm pretty sure I don't have a big enough bowl, or room to keep a bowl that big in my fridge for 6 weeks! lol I do love Raisin Bran Muffins though.

    Reply
  3. Val @ Home Made Modern says

    June 7, 2013 at 2:55 am

    Well, I probably should've mentioned that I often halve the recipe so it doesn't make so gosh-darn much. Don't need that big of a bowl that way, either.

    Reply
  4. Jen @ EmbellishingLifeEveryday says

    June 9, 2013 at 2:33 am

    I like that it keeps for so long in the fridge! you can make them as you want them. looks delish! I'm a lover of all breads & muffins. yum!

    Reply
  5. Val @ Home Made Modern says

    June 9, 2013 at 2:35 am

    That's the beauty of this recipe…that you can make it once, and bake as needed. Hope you like 'em! Thx for visiting…

    Reply
  6. Judy POFH says

    June 25, 2013 at 11:05 am

    Delicious and yummy looking! Mmm makes me want to have

    one.. When you get the chance, please share your recipes at

    Pin It Monday Hop. We'd be so happy to have you. LINK here. See you at the hop.

    Judy
    Pursuit Of Functional Home

    Reply
  7. Pat Ellis says

    January 12, 2014 at 1:40 am

    I can't wait to try these, forget leaving the batter in the refrigerator, bake them all and freeze then take them out for a quick
    breakfast with coffee or tea.
    Pat Ellis

    Reply
  8. Val @ Home Made Modern says

    January 12, 2014 at 1:46 am

    Good point, Pat. You could totally do that! I just only have 1 muffin tin and since this makes soooo much batter it would take me forever to bake them all at once. Thx for visiting! Enjoy!

    Reply

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