Plenty Sweet Life

Grandma's Recipes One By One!

Raisin Bran Muffins

on April 4, 2014

This is another make ahead recipe that’s great for weekend guests.

A batch of Raisin Bran Muffins batter can last 6 weeks in the frig.

I love recipes that enable you to get anything done ahead of time.

Raisin Bran Muffins

These muffins are easy and ready in the frig when you are ready to bake them.

Here is the recipe as I made it:

Raisin Bran Muffins

5 cups all-purpose flour

3 cups sugar (I also used 2 1/2 cups)

5 teaspoons baking soda

1 1/2 teaspoon salt

7 1/2 cups Raisin Bran cereal (she says she used a whole 15 ounce box – I only found a 20 ounce box and I used the whole thing, too)

1 quart buttermilk

1 cup canola oil

4 eggs, beaten

Blend flour, sugar, baking soda, and salt.

Stir in cereal – I had to break up the flakes they were so huge!

Add buttermilk, oil, and eggs and blend until moistened.

This can be stored in the frig for up to 6 weeks.

She says she added a few more raisins – I didn’t add extra for this post, but I would agree that you could maybe add 1 cup or so more raisins.

Bake at 400 degrees for 15 to 20 minutes.

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I used the biggest bowl I had to mix the dry ingredients.

You need a lot of room to mix the dry and wet ingredients together.


It filled up that big bowl!


Mmm warm out of the oven!


You can see that more raisins would be better – they’re a little sparse in there.


This is a delicious muffin.

Great for breakfast, coffee or tea in the afternoon, or anytime!






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