Six Week Raisin Bran Muffins
Discover the ultimate make-ahead breakfast solution with these Six Week Raisin Bran Muffins—a wholesome, time-saving recipe that delivers moist, flavorful muffins straight from your fridge whenever you need them! Packed with the goodness of raisin bran cereal, heart-healthy unsweetened applesauce, and tangy buttermilk, this versatile batter can be stored in the refrigerator for up to six weeks, allowing you to bake fresh muffins on demand. Enhanced with warm cinnamon and a hint of vanilla, these muffins strike the perfect balance between sweet and hearty, making them an ideal choice for busy mornings or quick snacks. With simple ingredients and minimal prep, this recipe yields a whopping 60 servings, making it a great option for meal prep or feeding a crowd. Experience the convenience and deliciousness of homemade baked goods with this must-try recipe!
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Recipe Information
Ingredients
- 15 cups Raisin bran cereal
- 3 cups Granulated sugar
- 5 cups All-purpose flour
- 5 teaspoons Baking soda
- 2 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 4 Large eggs
- 1 cup Vegetable oil
- 2 cups Unsweetened applesauce
- 1 quart Buttermilk
- 2 teaspoons Vanilla extract
Instructions
In a very large mixing bowl, combine the raisin bran cereal, granulated sugar, all-purpose flour, baking soda, salt, and ground cinnamon. Mix well to evenly distribute the dry ingredients.
In another large bowl, lightly beat the eggs. Then add the vegetable oil, unsweetened applesauce, buttermilk, and vanilla extract. Whisk until fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently, but thoroughly, until no dry streaks of flour remain. Be careful not to overmix.
Cover the bowl with plastic wrap or transfer the batter to an airtight container. Store the batter in the refrigerator for up to 6 weeks.
When you're ready to bake muffins, preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
Scoop batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining batter as needed.
Serve fresh or store cooled muffins in an airtight container for up to a few days. Enjoy!
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 20.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
