We’ve been making raisin bran (or six week muffins) for ages. The recipe came from an Amish cookbook and makes a huge bowl of batter that is kept in the fridge for up to 6 weeks. This allows muffins to be baked as needed.
We have found, though, that it works better for us to bake them up and then keep the muffins in the freezer for quick breakfasts. It’s so convenient to have them on hand. Also. You need a rather large bowl or container to store the batter in the fridge and it takes up a lot of room in there!
So the choice is yours. Bake them all at once or enjoy having batter ready to bake fresh muffins whenever you need them…
RAISIN BRAN MUFFINS
1 box (10 ounce) raisin bran
1-2 cups raisins, optional
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 cup vegetable oil
1 quart buttermilk
4 eggs, beaten
In a large mixing bowl, combine raisin bran, sugar, flour, baking soda and salt. Whisk together eggs, oil and buttermilk and add to the dry ingredients. Mix well. Keep in covered container in the refrigerator (up to 6 weeks). Do not stir batter before filling muffin pans.
To bake: Use cupcake liners or grease a muffin tin. Fill 3/4 full. Bake 15 minutes at 400 degrees.
To freeze after baking: Cool completely. Store in Ziploc bags or covered containers up to 6 months in freezer.
1. We always add 2 cups raisins – they don’t put enough raisins in the bran anymore! :(
2. Don’t drive yourself nuts trying to find a 10 ounce box of raisin bran. Not sure if they actually make a box that small, but I’ve never found it. Just guesstimate 1/2 of a 20 ounce box and it’ll be fine.