refrigerator raisin bran muffins

My Aunt Lois, who is an amazing cook, gave me this delicious recipe for refrigerator raisin bran muffins.  (She also gave me her carrot cake recipe which is absolutely to-die-for!)  These are a favorite in my house and with all the free or close-to-free cereal I've been getting lately, they are also a super thrifty breakfast solution.  The recipe makes a huge batch, but the batter stores in the refrigerator for up to a month.  It is perfect for busy mornings because we can spoon out just what we need and have a hot, delicious, & healthy breakfast even when we are short on time.  (Like this morning when we needed to be at church by 8am!)

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

4 eggs

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.

Mmmmmmmmmm!

(Auntie Lois, I don't know if you read my blog, but thanks again for this recipe!)