Six Week Raisin Bran muffins, delicious and perfect for a quick breakfast on the go!
Are you a breakfast eater? I am. I love breakfast food. You know what they say, breakfast is one of the most important meals of the day! However, some days it’s a little harder than others to take the time to stop and actually eat breakfast. How many of you can agree with that?
I’m fortunate enough to work from home, but I still get so caught up in work that I forget. So, having options that require less time and prep are a win-win for me.
Six Week Raisin Bran Muffins
A friend of the family, Brenda, gave this recipe to my mom when I was in Kindergarten. So, I’ve been enjoying these bran muffins for over 30 years now.
My mom not only passed down the recipe, but she also taught me that time is valuable. These muffins free up some of that time. How is that? Well, once the muffin mix is made, it can be kept up to six weeks!! Fabulous, I know.
So, you can simply bake up a half dozen or a dozen when you expect a busier week than usual and you have a delicious bran muffin ready to grab on the go or when you’re in a hurry. Plus, minimal dishes! Score!
I’ve even set my ovens timer in the evening to turn on and warm up before I head downstairs in the morning — pop a few in the oven and in 15 minutes, breakfast is served! How is that for time saving and simplicity?
Six Week Muffins Recipe
Ingredients
- 15 oz Raisin Bran
- 1 cup butter or margarine melted
- 3 cups sugar
- 4 eggs beaten
- 1 qt. buttermilk
- 5 cups flour
- 5 tsp. baking soda
- 2 tsp. salt
Instructions
-
Mix dry ingredients together. Add eggs, butter and buttermilk. Store covered container in refrigerator. Keep for up to six weeks. It's recommended that it sit overnight before baking.
-
Fill muffin tins 2/3 full.
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Bake at 400 for 15-20 minutes.
Recipe Notes
Yields approximately 40 muffins.
Warm bran muffins paired with a cup of coffee make for a great breakfast option. I also enjoy whipping up a batch of these around the holidays, when I’m expecting company. I hope you find them as delicious as we do!
What are you waiting for? I’m warming up my oven right now.
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Those sound so delicious! I am usually really good at having a breakfast on hand I can take with me on my way out of the door but have fallen down on that job recently. I’ve had way too many veggie sandwiches from Starbucks in the last two weeks than I would care to admit. I’m adding these muffins to my “must make” list!
Thanks, Shannah! They are delicious… I love them straight out of the over. Hope you enjoy them as much as I do. xo
Yum! I love muffins of any and all varieties, but bran are def. in my top 10. Thanks for sharing this recipe, Kelly. I’m sure it must be yummy if you’ve kept that recipe around for so long. Happy breakfasting!
The title kinda threw me for a minute, but what a great idea! I love that they keep that long. Bran muffins are my favourite, and they are the best with raisins. Thanks for sharing! Pinning this recipe.
Debbie 🙂
I LOVE me a good breakfast!!! What a great recipe that was shared with you and now with us : )
xo
Angelina
Your recipe sounds so delicious! I love Bran Muffins, and hadnt made them in a while. Ive pinned yours to try soon!
Looks tasty! I love that it uses cereal instead of difficult to find/expensive ingredients. Not to mention the long shelf life!
I’ve been all about easy and nutritious breakfast ideas lately! these look delicious Kelly…and made with Raisin Bran?! love that!!
We’ve been enjoying this recipe for years, too, Kelly. It does keep well in the fridge and you have nearly instant muffins any morning of the week. I like your use of the butter with canola oil in these. Great choice!
I love it! Muffins are such a great breakfast, and they are perfect for the kids after school too. Thanks for sharing!
Love these muffins!
These are NOTHING SHORT of heavenly! I need fesh baked one or two or three….lol!!
Oh wow – these sound FAB Kelly! Definitely pinning to try later! xo, Kimberly
I am very much a breakfast person, and love me some muffins – these look awesome, Kelly!
These look so delicious. In the last few years I’ve become a breakfast person. Adding this to my shopping list for next week. Thanks for sharing, Kelly.
Hugs,
Mary Beth
this looks so yummy!
Featuring YOU today! Thank you so much for linking up to {wow me} wednesday!
Ginger @ GingerSnapCrafts.com
http://www.gingersnapcrafts.com/2013/03/20-roll-muffin-pastry-recipes-link.html
Oh I remember these growing up! And they were always so tasty. Thanks for bringing this recipe back.
Thanks for sharing the frittatas recipe. Some people have made reference to using butter and canola oil. Did I miss this somewhere?
Hi Karen. I’m not sure which frittata recipe you’re referencing in regards to the butter and canola oil. Let me know. I’m happy to help clarify. HUGS!
This is the same recipe I’ve been making for about 20 years! I got it at my bridal shower 30 years ago—I use All-Bran instead of Raisin Bran and soak part of it in hot water. Other than that, the proportions are the same. A good recipe lives on….
YES!! I love hearing that this is a tried and true recipe for many others. It’s one of my favorites!! Thanks so much for sharing, Liz. xo
Tried this. Don’t know where I went wrong as I followed your recipe exactly expecting the same positive, tasty results as other remarks. Definitely an after taste, can’t describe it but I won’t make them again.
Hi Anne. I’m sorry to hear this — there shouldn’t be an after taste, so I’m not sure what might have gone wrong. 🙁
I love bran muffins and was hoping for a result similar to those my mother used to make. This looked promising given that you use cereal as she used too but these are way too sweet for my taste even after using plain bran flakes and plain raisins too take out some of the added sugar. Next time I’ll probably add just 1.5-2 cups of sugar! Thanks for the recipe!