Raisin Bran Muffins Recipe

Raisin Bran Muffins are a morning staple in our house. Easy to prep, easy to find ingredients and a breakfast muffin the whole family enjoys. Make these Refrigerator Muffins your own by adding additional dried fruit and nuts.

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Johnson & Wales University is the culinary college I attended and they held a scholarship for incoming freshmen. It was a recipe creation competition and I can’t remember all the categories, because that was over 20 years ago, but I do know that I won second place in the conversion category. The idea was to convert a recipe to make it lower in fat and higher in fiber that a traditional recipe. THIS is that recipe. It won me a $6000 scholarship and I am sharing the recipe with you for free!

Can the muffin batter be stored in the refrigerator? 

You can store the batter in the refrigerator for up to 2 weeks. Give it a stir before you scoop the batter into the muffin tins. 

Can these muffins be frozen?

Once baked, these muffins will freeze quite nicely. Be sure to store them in an airtight container or wrap each one individually to keep the air away from them. If adding them to a lunch box, they will be completely thawed by lunchtime.

What other fruit can be substituted for the diced apples?

I am a huge fan of apples in this recipe but feel free to substitute in diced pears, peaches or even fresh cherries. All would make great substitutions or additions to this recipe. 

Raisin Bran Muffins Ingredients:

• Raisin bran cereal – I use the store brand but use what you like.
• flour, all-purpose – read about the different types of flours and when you should use them in my baking definitions post.
• Sugar – white sugar
• Baking Soda
• Cinnamon – ground cinnamon
• Salt – I use kosher salt but regular table salt will work.
• Eggs, beaten
• Buttermilk (or 1 quart milk with 2 Tablespoons white vinegar added)
• Applesauce – a great substitute for oil in baked goods.
• Apples, diced
• Raisins
• Oatmeal for garnish

Refrigerator Apple Raisin Bran Muffins Directions:

1. Preheat the oven to 350 and prepare a muffin pan by spraying each cup with non stick pan spray.
2. In an extra large bowl or a stock pot, combine the first 6 ingredients and stir the dry ingredients until combined completely.
3. In a separate bowl, beat the eggs, buttermilk and applesauce.
4. Pour the wet ingredients to the dry ingredients.
5. Add the raisins and chopped apples to the batter.
6. Stir until combined completely.
7. Cover and chill in the refrigerator for 1 hour or even better, overnight. The bran flakes will absorb the moisture of the batter making a delicious, healthy muffin mix.
8. Spoon the batter into pan sprayed muffin tins, filling 2/3 full.
9. Sprinkle with oatmeal for garnish.
10. Bake at 350 degrees for 20 minutes and remove from the pan immediately.

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Yield: 48 Muffins

Refrigerator Apple Raisin Bran Muffins

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Refrigerator Apple Raisin Bran Muffins are a morning staple in our house. Easy prep, easy to find ingredients and a breakfast muffin the whole family enjoys.

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• 1 20 ounce box of bran flakes with raisins
• 5 cups of all-purpose flour
• 1 1 /2 cup Sugar
• 1 Tablespoon + 2 Teaspoons Baking Soda
• 2 Teaspoons Cinnamon
• 1 Teaspoon Salt
• 4 Eggs, beaten
• 1 Quart Buttermilk, or 1 quart milk with 2 Tablespoons white vinegar added
• 1 Cup Applesauce
• 2 Apples diced
• 1 Cup raisins
• Oatmeal for garnish

Instructions

1. Preheat the oven to 350 and prepare a muffin pan by spraying each cup with non stick pan spray.
2. In an extra large bowl or a stock pot, combine the first 6 ingredients and stir the dry ingredients until combined completely.
3. In a separate bowl, beat the eggs, buttermilk and applesauce,
4. Pour the wet ingredients to the dry ingredients.
5. Add the raisins and chopped apples to the batter.
6. Stir until combined completely.
7. Cover and chill in the refrigerator for 1 hour or even better, overnight. The bran flakes will absorb the moisture of the batter making a delicious, healthy muffin mix.
8. Spoon the batter into pan sprayed muffin tins, filling 2/3 full.
9. Sprinkle with oatmeal for garnish.
10. Bake at 350 degrees for 20 minutes and remove from the pan immediately.

Recommended Products

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• 
  Natural Stone 12-Cup Muffin Pan
• 
  Stainless Steel Mixing Bowls (Set of 5)
• 
  KitchenAid 2-Piece Silicone Spatula Set with Bamboo Handles, Red
• 
  18/8 Stainless Steel Medium Cookie Scoop

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving:Calories: 166Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 238mgCarbohydrates: 36gFiber: 3gSugar: 16gProtein: 5g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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originally published Apr 22, 2017