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Refrigerator Muffins
Prep Time
20
mins
Cook Time
18
mins
Total Time
38
mins
Course:
Bread
Author:
Adapted from livingwellspendingless.com
Ingredients
1 15
oz
box Mom's Best Cereal Raisin Bran
5
cups
flour
I like to use 2 1/2 c whole wheat and 2 1/2 c white flour
2 1/2
cups
sugar
5
teaspoons
baking soda
1 1/2
teaspoons
salt
4
cups
buttermilk
1
cup
vegetable oil
4
eggs
1 1/2
cups
Craisins or raisins
optional
fresh or frozen blueberries
optional
pecans or walnuts
chopped (optional)
oats
optional
Instructions
Sift flour, baking soda and salt.
Add Raisin Bran and sugar to the flour mixture and stir.
Combine buttermilk, vegetable oil and eggs together in a separate bowl & whisk well.
Pour wet mixture into cereal mixture; stir just until blended.
Fold in Craisins if using.
Place in tightly covered container in refrigerator overnight. (I like to use my 8 cup batter bowl).
Batter will keep up to 2 weeks in an airtight plastic or glass container.
DO NOT STIR!!!
To bake, preheat oven to 400 degrees.
Grease muffin tins (or use muffin liners).
Spoon desired amount of batter into pan.
If desired, press blueberries and/or chopped nuts into muffins just before baking and sprinkle with oats.
Bake 20 minutes or until toothpick comes out clean.
Cool 10 minutes.
Serve warm.