Raisin Bran Muffins: A Family Favorite
Our family has been using this recipe for Raisin Bran Muffins for decades now. It is an adaptation of one my own mother cut off of a cereal box when I was a young girl.
To this day, it remains a family favorite. Although several of my kids won’t eat raisins in anything else, they’ll eat them this way.
When one of my sons came home for his summer break from medical school this year, I asked him if there were any special dishes he’d like me to prepare for him before classes resumed.
Want to know what topped his list? This is it.
Raisin bran muffins
- 1 (25 oz) box raisin bran cereal
- 5 cups flour
- 3 cups sugar
- 5 tsp. baking soda
- 2 tsp. salt
- 5 cups milk
- 1 cup vegetable oil
- 4 eggs
Preheat oven to 400° F. Gather your supplies.
Combine cereal and milk in a large mixing bowl and let stand for a few minutes.
Add oil…
… and eggs, then beat together until well blended.
Let soak while mixing together the dry ingredients. Ideally, this should be done separately, but I usually just dump the dry ingredients on top of the wet, which works out fine as long as you dump the sugar in first.
Next, put the flour, salt and baking soda in, being careful to cut the soda and salt in with the flour and top portion of the sugar before digging deeper and mixing with the wet stuff underneath.
Of course, if you’ve been a good girl and sifted your dry ingredients together in a separate container, now is the time to combine the two.
Spoon muffin batter into greased muffin tins two-thirds full. Or better yet, use muffin tin liners. I buy holiday themed liners at post-holiday sales when they are 80-90% off, so I always have a variety to choose from.
Bake at 400 degrees for 15 to 20 minutes or until tops are golden. Serve with juice and a fresh fruit salad. Yum!
This muffin mixture may be stored uncooked in the refrigerator for up to six weeks to use as needed, or all muffins maybe baked at once and leftovers (if any) may be frozen to eat later.
Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes.
For even more Flanders family favorites — plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.
Great recipe Jennifer. My old roommate, which was a nutritionist, use to make these and they were so good.
Yes, I used to serve these once a week. The kids that loved them the most have all moved away from home now, and my littlest ones have taken to picking out the raisins, so I usually stick with blueberry or banana nut muffins now. I need to publish my recipes for those soon. They’re yummy, too.
Thank you, Jennifer! That is very helpful 🙂
I plan on making these!! This recipe if perfect for me/us. But can you tell me approximately how many muffins this makes? I don’t have quite as many lovely children as you (extremely jealous, though ;)..). I only have three kiddos (but I was raised in a family of 18…mom, dad, sixteen kids..all by my mom except youngest adopted. good time s!)
Thanks for sharing this! I am excited to try these!! xo
Hi, Virginia. I don’t usually use all the batter at once, and I normally bake a mix of mini-muffins and full sized, but I think the batter would easily make 4-5 dozen. I grew up in a family of four, and my mother used this recipe. She called them “six-week muffins” — and, indeed, the batter lasted that long in our refrigerator with her baking only a small dozen at a time on Saturdays. I store my extra batter in the frig, too, but it’s always gone within a couple of days! 🙂
Looks yummy! What temperature do you bake them at?
Oops! I guess it would help if I mentioned that, wouldn’t it? I’ve updated the post now to indicate the muffins need to bake at 400 degrees for about 15-20 minutes. Thanks for alerting me to that oversight, Mrs. C!