My mother makes this recipe in the winter although I think it is great all year round. I guess she makes these muffins in winter time because they are so hearty and soul-warming. They are a yummy grab-and-go breakfast, perfect for eating at your office desk while checking your overflowing email inbox.
One of my favorite food bloggers, Diva at Beach Eats, once asked me why these muffins are called “6-Week” Raisin Bran Muffins. A very good question, Diva. Here is the answer: this recipe makes such a large amount of batter and the batter stays fresh for up to 6 weeks in the refrigerator. Of course, I’ve never managed to keep the batter around that long as I bake a small batch of muffins every night so that my and my husband’s breakfast is fresh and ready to go to work with us every day.
6-Week Raisin Bran Muffins
1 (15oz.) box Raisin Bran cereal
3 cups granulated sugar
5 cups all-purpose flour
5 tsp. baking soda
2 tsp. Kosher salt
1 cup vegetable oil
4 large eggs, beaten
1 quart buttermilk
Preheat oven to 350F.
Mix cereal, sugar, flour, baking soda and salt in an extra large bowl. In a separate large bowl, combine oil, eggs and buttermilk; mix well. Add the wet mixture to the dry mixture and mix well. Fill muffin cups 2/3 full and bake for 25 minutes. Remove muffins from pan and cool on a wire rack.
Store unused muffin batter in a tightly covered container in the refrigerator until ready to use. Batter will last up to 6 weeks in the refrigerator.