Refrigerator Raisin Bran Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 117.9
  • Total Fat: 2.5 g
  • Cholesterol: 17.6 mg
  • Sodium: 184.1 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Refrigerator Raisin Bran Muffins calories by ingredient


Introduction

Carol's recipe. Very moist! Batter will keep in fridge for up to SIX WEEKS! Carol's recipe. Very moist! Batter will keep in fridge for up to SIX WEEKS!
Number of Servings: 72

Ingredients

    * 4 cups Bran Flakes Cereal
    * 2 cups All-Bran Cereal
    * 2 cups Boiling Water
    (MIX TOGEGTHER AND SET ASDIE.)
    ~*~ ~*~ ~*~ ~*~ ~*~
    (IN A LARGE MIXING BOWL CREAM:)
    * 1 cup Butter
    * 1 1/2 cups Granulated (white) Sugar
    * 1 1/2 cups Brown Sugar, packed
    (ADD 4 LARGE EGGS, ONE AT A TIME.)
    * 4 Large Eggs
    (ADD BUTTERMILK - ONE LITER - & MOLASSES)
    * 4 cups Buttermilk
    *1/4 cup Molasses
    (MIX WELL, THEN ADD CEREAL MIXTURE.)
    ~*~ ~*~ ~*~ ~*~ ~*~
    (IN ANOTHER BOWL COMBINE:)
    * 5 cups Flour, all-purpose (white)
    * 2 tbsp. Baking Soda
    * 1 tbsp. Baking Powder
    * 1 tsp. Salt
    (MIX THOROUGHLY. ADD TO BATTER. STIR JUST TO MOISTEN.)
    ~*~ ~*~ ~*~ ~*~ ~*~
    *2 cups Raisins, packed
    (ADD RAISINS, AND MIX BY HAND.)
    --------------------------------------------------
    STORE IN SEALED TIGHT CONTAINER OVERNIGHT. WILL KEEP FOR SIX WEEKS.

Directions

1. Stir well.
2. Fill prepared muffin tins with 1/4 cup of batter per muffin.
3. Bake at 350F for 25 minutes.
4. Remove from pan after cooling for 5 minutes.
5. Let cool completely on rack.
6. Enjoy! :)

MAKES 6 DOZEN, +/-.

Number of Servings: 72

Recipe submitted by SparkPeople user CURVES_N_CURLS.