6 Week Raisin Bran Muffins
Store in closed container in refrigerator for up to 6 weeks.
Yield
48 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-bran cereal
|
|
| 2 | cups |
water
hot |
|
| 3 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
add 1 at a time |
|
| 1 | quart |
buttermilk
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 4 | cups |
raisin bran cereal
|
* |
| 5 | cups |
all-purpose flour
|
|
| 3 | tablespoons |
baking soda
|
*
|
| 1 | tablespoon |
salt
|
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-bran cereal
|
|
| 473 | ml |
water
hot |
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
add 1 at a time |
|
| 0.9 | l |
buttermilk
|
|
| 15 | ml |
vanilla extract
|
|
| 433.5 | ml/g |
raisin bran cereal
|
* |
| 1.2 | l |
all-purpose flour
|
|
| 45 | ml |
baking soda
|
*
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
raisins, seedless
|
|
Directions
Pour hot water over all-bran cereal.
In a very large bowl cream sugar and oil. Add eggs 1 at a time.
Add buttermilk and vanilla.
Add Raisin Bran, flour, baking soda and salt.
Add in the hot bran mixture and raisins.
Bake at 350 degrees F. for 30 minutes.
Store in closed container in refrigerator for up to 6 weeks.
