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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
- 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.
- This recipe was entered in the contest for Your Best Breakfast Baked Good
More Great Recipes: Breakfast & Brunch