Refrigerator Raisin Bran Muffins

    Posted by  ·  May 8, 2014

    If you are looking for a quick breakfast recipe these refrigerator raisin bran muffins  are just the ticket! Mix up the ingredients the night before for a warm breakfast in a flash. You could even mix this up the night before for a easy Mother’s Day breakfast!  If you love muffins be sure to check out my banana chocolate chip muffins or these low fat pumpkin muffins  they are very easy to make!

    Refrigerator Raisin Bran Muffins

    How many cups in a 15 ounce box of raisin bran cereal?

    My family has been making these muffins for years. It seems that finding a 15 ounce box of raisin bran cereal is a bit hard. No worries! You might ask how many cups in a 15 ounce box of raisin bran cereal?  Well I think I figured it out. For this recipe I used 7 1/2 cups and it worked perfectly!

    How to make Refrigerator Raisin Bran Muffins

    1 (15 ounce) box Raisin Bran cereal (about 7 1/2 cups)
    3 cups sugar
    5 cups flour
    5 teaspoons baking soda
    2 teaspoons salt
    4 eggs, beaten
    1 cup vegetable oil
    1 quart buttermilk

    Mix cereal, sugar, flour, soda and salt in a very large bowl. In another bowl combine oil, eggs and milk. Add the liquid mixture to the dry. If possible refrigerate mixture overnight before using. Fill muffin tins 2/3 full for the number of muffins desired. Bake at 400 degrees for abut 15 minutes. Mixture will keep in the refrigerator for 6 weeks. When making the muffin mix I do look for long expiration dates on the buttermilk and eggs.Store in a covered container in the refrigerator and use as needed.

    If you are looking for an easy homemade gift idea for mother’s day try making these muffins in a jar!

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    Comments

    1. Gigi
      Monday, September 1st, 2014
      How many does it make?
    2. Barbara
      Thursday, May 8th, 2014
      I've been making these for nearly 30 years, but with additions: applesauce, pineapple tidbits and lots of nuts, so it makes them into a mini meal that's incredibly healthy. They are great for a breakfast, a dessert, a side for salad, and of course they're portable and go to school, to work, to picnics, and the beach! I can also substitute Splenda for part of the sugar for my diabetic husband. Let me know if you'd like my recipe; I'm happy to share! (It will make 50 muffins, and the batter can be used a little at a time over a week, or bake them all and freeze them.) Best of all, kids love them! I made some and gave them away to my elderly neighbors for an Easter gift in a cute handled bag that I made, and they loved them, too!
      • Thursday, May 8th, 2014
        Barbara, would you want to share your measurements? I love your additions. I have substituted half the oil for applesauce or baby prunes before and still delicious.
    3. virginia hopper
      Thursday, May 8th, 2014
      Ny those muffins look delicious.
    4. virginia hopper
      Thursday, May 8th, 2014
      My, those muffins look delicious.