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Six-Week Raisin Bran Muffins

This batter lasts for six weeks in the refrigerator! Bake only the amount of muffins needed.

Six Week Raisin Bran Muffins recipe


  • 1 (20 ounce) box raisin bran or bran flakes (5 cups)
  • 3 scant cups granulated sugar
  • 5 teaspoons baking soda
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract (optional)
  • 3/4 cup vegetable oil
  • 1 cup walnuts or pecans, chopped (optional)
  • 1 quart (4 cups) buttermilk



  1. Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl.
  2. Add beaten eggs, vanilla extract (if desired), vegetable oil, nuts (if desired) and buttermilk. Mix well.
  3. Store in a covered container in the refrigerator and use as needed.

To use

  1. Grease muffin pans or line with paper muffin cups. Fill muffin pans two thirds full.
  2. Heat oven to 400 degrees F.
  3. Bake for 15 to 20 minutes.


Some cooks use the bran flakes and add craisins to the batter.


Photo credit: Photo credit: yummysmellsca on Visualhunt

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