Bran and Raisin Muffins Recipe

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You can’t go wrong when you serve these delicious bran and raisin muffins for breakfast. They’re moist and sweet—not your typical bran muffin. Kids will love ’em!
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Servings:
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Ingredients
  • 20 ounces bran cereal with raisins
  • 5 cups flour
  • 2 cups sugar
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 4 eggs - beaten
  • 1 cup vegetable oil
  • 1 quart buttermilk
  • 1 cup nuts - any variety, chopped
  • 1 lemon - zested
Container: 2 large mixing bowls, muffin tins
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • In a large bowl, combine the cereal, flour, sugar, baking soda, salt, lemon zest and nuts.
  • In another large bowl, combine the buttermilk, oil and beaten egg. Stir until thoroughly combined.
  • Slowly add the buttermilk mixture into the dry ingredients, mixing by hand until combined.
  • This batter can be stored in the refrigerator in a tightly covered container for up to 4 weeks. Makes approximately 12 cups of batter.
  • Preheat the oven to 400° F. Line the muffin tins with paper muffin liners and place approximately 1/4 cup of batter in each muffin cup.
  • Bake for approximately 17 minutes.
  • Remove from the muffin tins to cool on a wire rack.
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