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!
You’ll need: All Purpose Flour, Baking Soda, Raisin Bran, Oil, Sugar, Buttermilk, Eggs, Salt, and Baking soda
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!
Ingredients
- 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
Instructions
- 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.
Nutrition
This post was originally published in 2008. I updated the photos in 2020.
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What a great idea! I love the idea that this can just hang out until you’re ready to bake them. Perfect to make up ahead of time for when we have company and need a quick breakfast before going out to do things. And less time in the kitchen for me and more time to visit!
Those look really yummy – I love a good muffin.
I made your Hoe Cake this morning for breakfast (probably not the traditional meal for hoe cake, but oh well…). It was fantastic! Everyone else is still eating it. The bottom/top really did turn out so crispy and delicious! Thomas, my 1-year-old, got really fussy when he was done with his piece, because I wasn’t giving him a second piece fast enough! Thanks for the great recipe, I’ll post it up on my blog (with a link back to you, of course) later this morning.
Have a great day! 🙂
This IS a great idea just sitting there waiting to be cooked I love that idea alot I had never heard of it before!
April: Thank you! These are so handy. I know whenever my in laws come for the weekend my instinct is to be in the kitchen cooking all the time so recipes like this are a huge help! I just love them to go along with supper, too!
Stephanie: Thank you so much for the hoe cake story!!! My wee ones just love it too. Its hard to believe it is so simple and has so few ingredients. The best things in life tend to be like that, thankfully!
Thank you for the linkback and I can’t wait to see it on your blog! I am working on a post now that will highlight all of my readers who have posted pics of things they have tried on their pages so I will be sure to add your hoe cake after I put your son’s birthday cake!
Pinky: You know, every time I go to post one of these recipes that I’ve just kinda known about all of my life, I wonder if it is something everyone else knows about and if I will get a big collective sigh from everyone after posting! I am so glad this one isn’t!!! I thought it would be really neat for folks who hadn’t heard of it.
Another thing, my kids don’t like bran muffins, but I do. So many of the foods I enjoy that the rest of my family doesn’t, I just have to do without. This helps me have one of my treats just for me and nothing goes to waste!!!
You better never hesitate to post a recipe! In reading your archives I’m reminded of things I may have had as a kid that were long forgotten! And in some other recipes I see a different method to try vs. how I do it and it’s always fun to see if I can improve on a recipe. 🙂
I remember this from my childhood.
I wonder if you could use a different cereal for a different result? What is it in the Raisin Bran that makes it last? Could you use oats?
I find processed cereals expensive and wonder if I could use bran, some sugar and some raisins.
Any ideas?
Hi Lellie! Great question!
Bran flakes are very delicate in their makeup. Leaving them in the liquid (especially considering the acidity of buttermilk) overnight causes them to break down entirely and become completely cohesive with the remaining ingredients forming a hearty batter for your muffins.
Oats, on the other hand, are sturdy. Rather than break down, they would absorb a great deal of the moisture and plump up, then absorb even more while the muffin is baking. You can try them but I am afraid you would end up with a rock.
I did go to wal mart this morning after reading this comment just to look at what I paid for Raisin Bran. I purchase store brand in just about everything and a box of store brand raisin bran was only 1.88 compared to 3.12 for the name brand. This box is enough to EASILY do one and a half batches of these muffins, but I feel pretty certain you could do two batches out of it.
Hope this helps!!!!
Christy