Refrigerator Raisin Bran Muffins:
1 15oz box Raisin Bran
5 cups flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 cups buttermilk
1 cup vegetable oil
1 1/2 cups Craisins (can also use raisins)
1. Combine first five ingredients in a large bowl; mix well. Combine wet ingredients in a second bowl & whisk well. Pour wet mixture into cereal mixture; stir just until blended. Fold in Craisins.
2. Place in tightly covered container in refrigerator overnight. Batter will keep up to 4 weeks. DO NOT STIR!!!
3. Preheat oven to 400 degrees. Grease muffin tins (or use muffin liners). Spoon batter into pan. If desired, press fresh or frozen blueberries into muffins just before baking. Bake 18 minutes or until toothpick comes out clean. Cool 10 minutes. Serve warm.
(Auntie Lois, I don't know if you read my blog, but thanks again for this recipe!)