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Print Recipe

Breakfast

Refrigerator Raisin Bran Muffins

About the Recipe

Ingredients

yields 18-24 muffins

7 ½ ounces Raisin Bran
¾ cup granulated sugar
¾ cup brown sugar
2 ½ cups all-purpose flour
2 ½ teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 eggs, lightly beaten
½ cup vegetable oil
16 ounces buttermilk
1 cup apple butter

Directions

Mix cereal with sugars, flour, baking soda, cinnamon and salt in a large bowl.
Add oil, eggs, buttermilk and apple butter and mix well.
Refrigerate overnight in a covered container and use as needed.
Fill greased muffin tins ⅔ full and bake at 400 degrees for 18-24 minutes, depending on size.
Store batter, covered, in refrigerator up to 2 weeks. Do not stir before scooping into muffin tins and baking.

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