Eeeeek! I am so excited to share these muffins with you today! Not only do I have a mouth full of muffin as I write this (so you know I can be trusted to tell you how amazing it is!) but I also have muffins to bring to work for the WHOLE week! So I am extremely thrilled. These simple muffins make a whole bunch so you can share with your family or keep them all to yourself and have pre-made breakfast for a month. Whatever seems more reasonable. I know which direction I’m probably leaning.
I am way excited by these muffins because they are crazy delicious and easy to grab and run out the door. If you know me at all then you know I am chronically running late to literally everything. It doesn’t matter if I have been planning it for a month or if I am really looking forward to it. I will still be at least 5 minutes late. Which I always tell my family as long as I am within 10 minutes of when I said I would be there then I consider that to be perfectly on time still. It sort of goes 10 minutes late actually equals on time, 15 minutes late equals basically 5 minutes late, 20 minutes late means I’m running 10 minutes behind and you basically get the idea from that. I am both always late and/or never late depending on how you look at it. I love having at least one morning task out of the way so that everything can move forward a little faster. The best part about these muffins is that they are the perfect amount of sweet yet filing. So if you have little ones, they will love it and it will also tide everyone over until lunch.
- 1 box raisin bran cereal 15-18 ounces
- 1 1/2 cups sugar
- 5 cups flour
- 5 tsp baking soda
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 1/2 tsp salt
- 4 beaten eggs
- 1 cup melted butter
- 1 quart buttermilk
- 1 tbsp vanilla extract
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Combine cereal, flour, baking soda, salt, and spices in an extra large mixing bowl.
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Add beaten eggs, vanilla, buttermilk, and melted butter. Mix until well combined.
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Fill muffin cups 2/3 full. Bake at 400 degrees for 20 minutes or until done.
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The beauty of this recipe is that you can bake however many muffins you want at a time and save the batter in the fridge for at least 2 weeks. This way you can bake up some fresh muffins whenever you want them. This recipe makes about 3 dozen small muffins or 18+ large muffins. It really depends on the size of your muffin tins. As the batter stores in your fridge it becomes thicker and the bran flakes will mostly disappear. This does not change the taste or quality of the muffins at all. The last muffin is just as delicious as the first muffin!!
You could add extra raisins, nuts or crasins, or maybe even chocolate chips to these muffins if desired. I love them just as written though.
Thanks for joining us today. We are excited any time we can make someone’s morning any easier. Mornings can be the most chaotic time of the day, so having breakfast covered will at least take one of those steps out of the equation. Remember to subscribe, comment, like, and share this recipe with friends, help them conquer mornings too!
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