Raisin Bran Muffins

This is one of my favorite muffin recipes from my friend Mary B. It makes a lot of muffins.

You can keep the batter in the refrigerator for up to 6 weeks, using it as needed. Or you can bake all of the muffins and freeze them, then take out however many you need and nuke them in the microwave. Have them with a cup of coffee or a glass of milk and a piece of fruit for a quick, satisfying breakfast.


Raisin Bran Muffins

5 C flour
2 t salt
5 t baking soda (use freshly opened box)
3 C sugar
1 C vegetable oil
4 eggs
1 quart buttermilk
1 15 oz. box Raisin Bran cereal

Mix as given. Bake in greased muffin tins at 375°F for 20 minutes.

Or will keep 6 weeks stored in refrigerator in large tupperware with lid. Never stir batter when you take it from the refrigerator.

Or bake all at once and freeze some, when cooled, in ziplock bags. Then microwave when ready to eat. Microwave one for 20 to 30 seconds on high.

Enjoy!