Six Week Raisin Bran Muffins

These Six Week Raisin Bran Muffins are a delicious and convenient addition to any breakfast or brunch. Not only are they easy to make, but the batter can be stored in the refrigerator for up to six weeks, making them perfect for holiday gatherings or busy mornings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To begin, mix all of the dry ingredients together in a large bowl.

Step 2

In a separate bowl, whisk together the eggs, oil, and buttermilk.

Step 3

Add the liquid ingredients to the dry ingredients and stir well, making sure that all of the dry ingredients are fully incorporated with the liquid.

Step 4

Once the batter is ready, preheat your oven to 425 degrees F. Fill your muffin pans 2/3 of the way full with the batter and bake for 15 minutes, or until a knife inserted into the center of a muffin comes out clean.

Step 5

Once the muffins are done baking, let them cool before storing the muffin mix in an airtight container in the refrigerator. The mix can be stored for up to six weeks. When you're ready to bake a batch of muffins, simply preheat the oven and fill your muffin pans as before.