Refrigerator Raisin Bran Muffins

Step 1

Add oil and 2 c. of the cereal to a small to medium bowl.

Step 2

Pour the boiling water over the cereal and oil, stir, and set aside.

Step 3

In a large bowl, mix eggs, buttermilk, and sugar.

Step 4

Add the remaining dry cereal to the bowl with the egg mixture, but do not stir.

Step 5

Sift the flour, baking soda, and salt together.

Step 6

Stir the sifted flour mixture into the egg mixture.

Step 7

Add the wet cereal and oil mixture to the egg and flour mixture as you stir.

Step 8

As with any muffin batter, DO NOT OVER STIR. Stir enough just to combine ingredients in every step.

Step 9

If you want to bake muffins soon, allow the mixture to sit at room temperature for an hour before baking.

Step 10

Place the batter into an appropriate container with a lid and refrigerate for up to at least one month (the original recipe said 6 weeks, but I have not left it that long to know how well that works).

Step 11

DO NOT STIR THE BATTER AFTER YOU PUT IT IN THE REFRIGERATOR. Simply scoop muffin batter from the top.

Step 12

Yield will depend on the size of the muffin tins you use.