I am a morning person. I love to get up early, especially while everyone else is still asleep. I slip into the kitchen and put the coffee on, then pour some into my favorite cup and curl up in the recliner where the only light I turn on is the dim glow of my laptop as I check the news and usually work on a post or two for one of my blogs. If I get up early enough, and am lucky enough, this can last for as long as thirty minutes. Sometimes, I even get to finish my coffee before kids start filing out of their rooms wanting to know whats for breakfast.
I seldom eat the same breakfast they do. Usually, I don’t even bother to think about my own breakfast beyond the cup of coffee until they are all settled into school for the day. There are two exceptions to this rule: When I’ve made my slow cooker oatmeal and when I have these muffins in the fridge just waiting to be baked.
This is my mother’s favorite muffin and there is a darn good reason why. Once made, the batter sits happily in your fridge for up to one month. All you need do is scoop out enough to make your muffins for the day. Only need one or two muffins for your breakfast? Perfect, just scoop out that much and cover the rest to have another day. Want a last minute bread accompaniment to your supper? Here ya go! Afternoon snack? Go go gadget muffins! I can’t think of any time that isn’t perfect for one of these delicious and wholesome muffins, especially since they are just a preheated oven and a scoop away.
I can’t remember many times growing up that we didn’t have some of this batter in the fridge. Once you try them, I bet you’ll have a permanent shelf for this batter in your fridge, too!
When ready for muffins, preheat the oven to 400 degrees and grease your muffin pan or line it with muffin papers.
Scoop out enough for however many muffins you want to bake and bake for fifteen minutes or until done.
Put the rest of the batter back in your fridge and keep it there for up to a month!
Enjoy these warm, yummy, raisin bran muffins anytime!
- 6 cups raisin bran cereal
- 2 ½ cups plain all purpose flour
- 2 cups buttermilk
- 1 cup sugar
- ½ cup oil
- 2 eggs beaten
- 2 ½ teaspoons baking soda
- 1 teaspoon salt
- In large bowl mix dry ingredients. Stir to combine. Add wet ingredients and stir until well incorporated. Cover and refrigerate overnight.
- Next morning, stir well and bake as many as needed in greased or lined muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven.
- Store remaining batter tightly covered in refrigerator for up to one month.
This post was originally published in 2008. I updated the photos in 2020.