Six Week Raisin Bran Muffins Recipe - Food.com (2024)

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photo by jennydunivan

1. Has anyone tried a nondairy substitution (coconut milk, oak milk, etc.)? What alterations would need to be made not using the buttermilk, ie baking soda, etc.? Thanks ??

   PAT P.

2. Has anyone substituted butter for the vegetable oil?..how did it turn out?

   Mary M.

3. Is this self rising or plain flour?

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   stephangel3

4. Shouldn’t mixture be refrigerated?

   pcvenn

5. Can I use Raisin Bran crunch or must it be regular Raisin Bran?

   sparksmalissa

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Reviews

1. I've been making these for years. The longer the batter sits in the refrigerator, the better they are. I usually make jumbo muffins and take them to work to share with my co-workers. Everybody loves them and asks for the recipe. I add dried cranberries to the recipe also, so you get dried fruit in every bite. My batter never lasts 6 weeks, but I have kept it up to 4 weeks before I used it all. I usually have batter in my refrigerator which makes for a quick breakfast. I put batter in the oven, go take a shower and by the time I get out of the shower, the muffins are ready to take out of the oven. Let them cool a little while I finish getting ready for work and out the door we go.

   Debbie Gates

2. This is an old favourite. I have since tweaked it to make it healthier. I reduce the sugar to 1 cup.Reduce the oil to 1/4 cup and use 1 cup of homemade apple sauce. Grate in two carrots. I use the cinnamon and add some fresh nutmeg (personal preference) These are fantastic with a slice of old cheddar.

   picni

   See Also

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3. No Raisin Bran in Italy so I use All-Bran and the butter & brown sugar extra-yummy in the bottom of non-stick muffin tins and they are FABULOUS. Didn't even have to soak the bran. Thanks Galley Wench - I can always count on your recipes to be terrific.

   Elisabetta47

4. I make these often! They are delicious and they store in your refrigerator for up to six weeks, although they never last that long for us. Fresh baked muffins whenever you want! Can’t beat that!??

   Karen D.

5. Has anyone added nuts and extra rainsins, if so how much. Thanks. I'm looking forward to making these.

   barbkbosse

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Tweaks

1. I simply add dried cranberries because I like a lot of fruit in my muffins.

   Debbie Gates

2. I used the 17 oz box of plain bran cereal. For the flour I used a cup of flax seed, 2 cups whole wheat flour, 2 cups non bromated, non bleached, organic Arrowhead Mills white flour and cut the sugar to 1 cup. Next time will use 1.5 cups of white or brown sugar and increase cinnamon to 3 teaspoons. I added two cups chopped walnuts, then to half of the batter added 2 cups chopped dates. To the other half, 1 cup raisins and 2 cups shredded carrots. This is a great foundation for our creatively. I will play with additional spices and add crushed pineapple to the carrot/raisin version next time.

   SCRATCH COOK

3. I replaced half the oil with pumpkin pie filling and I think it turned out great. It's really nice to have this batter on hand for breakfast muffins. I brought a bunch to work yesterday and they disappeared! Good recipe. Keep an eye out for raisin bran on sale! ;-)

   jean_ellisor

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