Caroline 2.0 here from Two Carolines and yes, we are all trying to eat well for the new year. I’m easing up on the chocolate for a brief moment so we can talk about breakfast foods, bran muffins in particular. The reason breakfast is the most important meal of the day is because it’s the most delicious meal of the day. When you can have hot fresh heart healthy bran muffins anytime with hardly any effort, it’s a win. I have a large array of muffins to choose from on twocarolines such as my personal favorite chocolate zucchini, or the rainy day warrior, sour cream blueberry bran muffin recipe, or the always popular with my readers pumpkin banana pecan. What I love about these 6 week raisin bran muffins is that they taste incredible, and you make the batter once then keep it in your fridge and bake up as many as you need for up to 6 weeks!
I end up making small batches for my own family and I can easily bring some warm muffins to a cold soccer practice, an elderly neighbor or with a thank you card to a friend. You don’t even have to make them, just plop a few in the oven and voila! instant crowd pleasing baked delight.
They are such a cinch! You hardly stir them, all the ingredients melt into each other and they only get better with time. All you need is what’s already in your pantry plus a quart of buttermilk. That rules because no one EVER uses the whole quart, most recipes need a cup or two and the rest rots in your fridge door, but this one uses the whole thing! Plus an entire box of cereal so there’s not measuring there either.
I love to put a touch of cold butter and raw sugar on top before baking which is wholly unnecessary but extra tasty. Who’s ready for a warm fresh baked breakfast even on a school day?
6 Week Raisin Bran Muffins Recipe
1 15 ounce box raisin bran cereal (about 9 cups)
2 cups white sugar
3/4 cups packed brown sugar
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
(optional topping – small pat of cold butter and 1/2 teaspoon raw or turbinado sugar)
- Mix cereal with sugar flour soda and salt in a very large bowl. Add eggs, and milk, mix only until combined. Allow to rest a good 20 minutes before using.
- Store in a covered container, some people put in a large tupperware or just pull from the bowl if you have room for it in your fridge.
- When you’re ready to bake them, set oven to 375, spray muffin tins or use liners (I use liners because it’s easier) then pat with butter and raw sugar if using. Bake for about 18-20 minutes until golden brown on top.
Recipe from my sister in law Kristin Johns