6-week raisin bran muffins

6 Week Raisin Bran muffins

These are the best bran muffins known to the free world.  The batter lasts for up to 6 weeks in the refrigerator.  (Hense the name)

Supposedly, way back in the day when refrigerators were new to the world and cold cereal was trying to make a name for itself, someone said lets join forces.

A muffin was developed that used the healthy new cereal product Raisin Bran.  This new recipe used the newest kitchen technology, refrigeration, to keep large batches of this recipe fresh.  

Make the batter once and bake fresh muffins for days.  These muffins bake up moist and tender every time. 

Six Week Raisin Bran Muffins

1 (15oz) box Raisin Bran
5 cups flour
3 cups sugar + sugar for sprinkling
5 Teaspoons baking soda
1 Teaspoon salt 
2 cups raisins
1 quart buttermilk
1 cup veggie oil
4 eggs  

In a HUGE bowl mix the first 5 ingredients.  In a smaller bowl mix the remaining items.  Pour the wet items into the dry items and stir til well blended. store in fridge over night. Tightly covered.

Use paper liners for your cupcake tin.  Fill each paper til just full.   Sprinkle tops lightly with sugar. This will make a crispy top.

Make as many or as few as you like. The batter will keep.

Bake at 400 for 30 minutes for the large muffin tins, 15 minutes for the minis and 22 minutes for a regular sized muffin tin.

Now if that seems just a little more batter than your family can eat in 6 weeks this recipe can be halved.  They are just as good.

With all the sweets I make there were children in my life that would ask for these on a regular basis.  To my mind there is no better recommendation!


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