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 an 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 are 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 ingredients. If possible refrigerate mixture overnight before using. Fill muffin tins 2/3 full for the number of muffins desired. Bake at 400 degrees for about 15 minutes.

The 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.

more great muffin recipes and ideas

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5 from 3 votes

Refrigerator Raisin Bran Muffin Recipe

Refrigerator raisin bran muffins will hit the mark if you're looking for a quick breakfast recipe! Muffin mixture stores for up to 6 weeks! Bake them up of a morning for a warm moist breakfast.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients  

  • 15 ounces 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

Instructions 

  • 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 the mixture overnight before using.
  • Fill muffin tins 2/3 full for the number of muffins desired.
  • Bake at 400 degrees for about 15 minutes.

Notes

The 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.

Nutrition

Serving: 3300g | Calories: 145kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 220mg | Potassium: 75mg | Fiber: 1g | Sugar: 13g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
Servings: 60 muffins
Course: Bread, Breakfast
Cuisine: American
Author: Cindy Hopper

About Cindy Hopper

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Comments

  1. These muffins are a family favorite! I’ve made them for over 30 years and now my adult children make them for their children. It’s a great recipe for sure. Make battter, keep in the fridge and have muffins every day or make them up to freeze. They make a great gift to take to a sick friend or a new neighbor!

  2. I, too, have been making these muffins for over 30 years. My recipe measurements are the same as yours, only mine has 4 tsps of cinnamon, and a can of fruit cocktail, with juice, pureed in a blender. We also sprinkle a little sugar on top of muffin before baking… it gives them a little crunchy topping. Bake time is 18-20 min.

  3. I make these every month and put them in the freezer. I always add blueberries. They are the best!

  4. 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.

  5. 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!

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