6-week raisin bran muffins. Add Raisin Bran, flour, baking soda and salt. Add in the hot bran mixture and raisins. Stir that up real well to get the baking soda and.
Orange zest gives them a bit of a kick!
Store in airtight container and chill.
Great ready for delicious Raisin Bran Muffins, the best bran muffin recipe!
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Add Raisin Bran, flour, baking soda and salt. Add in the hot bran mixture and raisins. Stir that up real well to get the baking soda and.
Alright, don't linger, let's plan this 6-week raisin bran muffins menu with 8 materials which are definitely easy to find, and we have to process them at the very least through 2 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements - 6-week raisin bran muffins:
- Provide 3 Cups of sugar.
- You need 5 Cups for flour a - p.
- Give 5 Teaspoons - baking soda.
- Require 2 Teaspoons salt.
- Require 4 eggs , beaten.
- You need 1 Quart of buttermilk.
- Provide 1 Cup - vegetable oil.
- You need 1 Pound raisin bran box of cereal.
Friends, I do enjoy our little. I'm talking about these Raisin Bran muffins. Those hard shrively grapes that we all know and don't love and pick out of our cereal? And did I mention you can keep this batter in the refrigerator and make a fresh-baked muffin every morning of the week?
6-week raisin bran muffins start cooking:
- Combine first four dry ingredients. beat in eggs, buttermilk, and vegetable oil. fold in gently the cereal until conbined. bake desired amount at 400 degrees for 12-15 minutes..
- Refrigerate batter in a covered container. can be stored for 6 weeks!.
It's a rare week that we don't make a batch. Raisin Bran Muffins. this link is to an external site that may or may not meet accessibility guidelines. You will love this easy recipe for raisin bran muffins. To prepare these muffins, you begin by soaking an entire box of raisin bran cereal with a quart of What makes this muffin recipe extra special is the fact that when sealed in an airtight container, the batter will keep in the refrigerator for up to one week. I've never had it last that long to test the theory out, though! (My mom used to bake these all the time--I've seen the recipe in a variety of places so I don't know the original.
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