REFRIGERATOR RAISIN BRAN MUFFINS: GRANDMA'S
Mom would make this batter the night before and bake the mufins before school for us as kids. Waking up to the aroma of these muffins on a winter day is heaven. This batter keeps well in the refrigerator for more than 2 weeks. One recipe makes 3 or more batches of 12 muffins.
Provided by Kathie Carr
Categories Muffins
Time 25m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
- 2. When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
- 3. Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.
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Park Duoà
[email protected]These muffins are a great way to get your kids to eat bran. They're sweet and delicious, and they're packed with fiber.
Sihle Budaza
[email protected]I love how moist and flavorful these muffins are. They're the perfect grab-and-go breakfast or snack.
Hamad Minhas
[email protected]These muffins are easy to make and they taste great! I'll definitely be making them again.
Chris Gillis
[email protected]I've made these muffins several times and they're always a hit! They're a great way to use up leftover raisins and bran.
Luis Vargas
[email protected]These muffins are a great snack or breakfast option. They're healthy and filling.
Lovely Tariq
[email protected]I'm not a big fan of raisins, but I still enjoyed these muffins. The bran gives them a nice texture and the muffins are not too sweet.
Bilall Bilall
[email protected]These muffins are a great way to start the day! They're filling and satisfying.
Mohammad Mohiuddin
[email protected]These muffins are delicious! I love the combination of raisins and bran.
Sajjid shahzad Sajjid shahzad
[email protected]The muffins were a little dry. I think I overbaked them. Next time, I'll bake them for a few minutes less.
arafat ullah
[email protected]These muffins are a bit too sweet for my taste. Next time, I'll reduce the amount of sugar by half.
Tanzania Nyumbani
[email protected]I substituted almond milk for the regular milk and they turned out great! These muffins are a great option for people with dairy allergies.
Sandy Kacute
[email protected]These muffins are so easy to make! I had them in the oven in less than 10 minutes.
Fahima Islam
[email protected]I love the convenience of using ingredients that I already had on hand. These muffins are a great way to use up leftover raisins and bran.
Hammal Baloch
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making these again.