Don't they look good?
The refrigerator muffin batter keeps well in the refrigerator for two weeks, or store it indefinitely in the freezer.
It's okay to mix the batter and bake right away, but it's much better to chill the batter for at least an hour before you bake.
With the make-ahead batter, this recipe is an easy way to have fresh-baked muffins on any busy morning. Or bake up a whole batch to feed a hungry crowd.
Mawie's Raisin Bran Refrigerator Muffins
1 1/2 c. sugar
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt
1/2 qt. (2 cups) buttermilk
2 eggs (slightly beaten)
1/2 tsp. vanilla
1/2 c. vegetable oil
3 1/2 c. Post Raisin Bran cereal
Gently mix all ingredients together in a large bowl, then cover and store in the refrigerator. When you're ready, spray muffin tins with non-stick spray (or use paper-lined cups), fill cups about 2/3 full, then bake in a 425 degree oven for 12-15 minutes, until golden brown.
Makes about 2 1/2 to 3 dozen muffins.
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