Gramma's Raisin Bran Muffins

November 12, 2014
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Author Notes

This is a great, easy recipe which I have been making for years. My Gramma Carrie first introduced me to them maybe 30 years ago, if not more. It makes enough batter for a few batches, and it keeps in the fridge, covered, for at least 3 weeks. When I make them, my besties always ask for some for their breakfast in the morning. My oldest son loves them too. They are super moist, with a nice chewy top. —kimbaddd

  • Makes 36 muffins
  • 15 ounces box raisin bran
  • 5 cups flour
  • 3 cups sugar
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 4 eggs
  • 1 cup oil
  • 1 quart buttermilk
In This Recipe
  1. Blend the raisin bran, flour, sugar, baking soda and salt together. Then add the eggs, oil, and buttermilk. Mix until all ingredients are moistened. Bake in a 400 degree oven 15-20 minutes. Store remaining batter in an air-tight container in the refrigerator. Will keep for up to three weeks.

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