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Raisin Bran Muffins

These Raisin Bran Muffins are the perfect source of fiber when we need an extra boost of fiber, and they’re pretty tasty as well. Don’t be scared off by the time it takes to make these, 8 hours is refrigeration.

My husband and myself have had  numerous surgeries. And if anyone has taken pain meds or had anesthesia you know that it can mess with your bowels. So I try to make lots of high fiber foods for after surgery. These Raisin Bran Muffins are a perfect help for when we are having a bit of constipation issues. Ok, so this might be TMI as an introduction, but let’s face it, I’m sure we’ve all been there, right?

You don’t have to use the “brand name” Raisin Bran, you can use the generic brand, it’s all fine.

The thing to remember when you make these muffins is to make the batter ahead of time. The batter needs to refrigerate at least 8 hours prior to baking them. I usually make it the day ahead of time and let it sit in the fridge overnight, then bake them in the morning.

This recipe makes a lot of muffins. You can cut the recipe in half. Or I also like to put some plastic wrap over my muffin tin and scoop the batter in each muffin cup, then cover the with more plastic wrap and freeze them before baking them. Once frozen, you can put them in a zip-top bag and keep them frozen, then take them out and thaw them for about 45 minutes, then bake them. You can make as many or as little as you want at a time this way. I do this with cookie dough as well.

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Prep Time: 8 Hours and 10 Minutes
Cook Time: 16 Minutes
Total Time: 8 Hours and 26 Minutes
Servings: about 42 muffins

Ingredients:

  • 3 cups sugar
  • 1 cup canola or vegetable oil
  • 1 quart buttermilk
  • 4 large eggs
  • 5 cups flour
  • 5 tsp baking soda
  • 2 tsp. salt
  • 1 (15-oz) box Raisin Bran cereal (about 8 cups)

Instructions:

  1. In a large bowl combine sugar, oil, buttermilk and eggs. Stir until combined. Add in flour, baking soda, salt and Raisin Bran. Stir until combined. Cover and refrigerate at least 8 hours.

  2. Preheat oven to 400F. Spray 42 muffin cups with non-stick cooking spray. Spoon batter into each muffin cup. Bake for 16-20 minutes.

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