This is another recipe from one of my grandmother's cook books. This is another extremely easy recipe. The muffins last a while when stored in the freezer.
Makes ~ 18 large muffins
Makes more normal sized muffins
Please do not rate my recipes unless you have tried them.
Step 1: Ingredients
1 (15 oz.) box of raisin bran cereal
2 1/2 c. sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
4 beaten eggs
1 quart buttermilk
1 c. vegetable oil
Step 2: Grease and Flour Tins
Preheat oven to 400 degrees
Grease and flour the tins so that the muffins don't stick. This is a VERY important step to remember.
Step 3: Dry Ingredients
Mix all of the dry ingredients in a large mixing bowl.
This includes: raisin bran, sugar, flour, baking soda, salt.
** My grandmother's recipe called for the flour to be sifted with the baking soda and salt. I didn't do this and the muffins still turned out great. If you want you can try sifting and see if it really changes anything **
Step 4: Wet Ingredients
In another bowl beat the eggs and then add the buttermilk and oil. My Nana's recipe says explicitly to add the buttermilk and then oil.
The oil and buttermilk are immiscible so the wet mix will need to be beaten until the liquids are mixed well.
** see the picture that goes along with this step to check if you have the correct consistency **
Step 5: Mix the Wet and Dry Ingredients
Add the bowl of wet ingredients to the bowl of dry ingredients. Mix well (don't use a beater - you'll crush the bran cereal).
Step 6: Fill the Muffin Tin
Fill the muffin tins 2/3 - 3/4 full with batter.
Large muffins: Bake 20 - 26 minutes
Normal muffins: Bake 15 - 20 minutes
(or until golden)
Step 7: Storage
You can place the muffins in individual ziploc bags and then place a bunch of them in a gallon bag to be frozen. To eat them after freezing you can thaw or microwave them.