Raisin Bran Muffins are a morning staple in our house. Easy to prep, easy to find ingredients, and a breakfast muffin that everyone loves this recipe. Make these muffins your own by adding additional dried fruit and nuts.
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. This is that recipe. It won me a $6000 scholarship and I am sharing the recipe with you for free!
Classic Raisin Bran Muffins Ingredients:
How To Make Bran Muffins:
Classic raisin bran muffins are the perfect blend of sweet raisins and wholesome bran flake cereal. Easy, moist breakfast muffins made to start your day!
- Preheat the oven to 350 and prepare a muffin pan by spraying each cup with non stick pan spray.
- In an extra large mixing bowl or a stock pot, combine the first 6 ingredients and stir the dry ingredients until combined completely.
- In a separate bowl, beat the eggs, buttermilk and applesauce.
- Pour the wet ingredients to the dry ingredients.
- Add the raisins and chopped apples to the batter.
- Stir until combined completely.
- 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 muffin mix.
- Spoon the batter into pan-sprayed muffin tins, or prepared paper muffin liners, filling ⅔ full.
- Sprinkle with oatmeal for garnish.
- Bake at 350 degrees for 20 minutes and remove from the pan immediately.
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.
FAQ's and Tips
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.
Ingredients
- 1 box (595 ⅓ g) bran flakes with raisins 20 ounce box
- 5 Cups (625 g) Flour, All Purpose
- 1 1 /2 Cup (400 g) Sugar
- 1 Tablespoon (1 Tablespoon) Baking Soda + 2 Teaspoons
- 2 Teaspoons (2 Teaspoons) Cinnamon
- 1 Teaspoon (1 Teaspoon) Salt
- 4 (4) Egg beaten
- 1 Quart (1 Quart) Buttermilk or 1 quart milk with 2 Tablespoons white vinegar added
- 1 Cup (244 g) Applesauce
- 2 (2) Apples diced
- 1 Cup (145 g) raisins
- Oatmeal for garnish
Instructions
- Preheat the oven to 350 and prepare a muffin pan by spraying each cup with non stick pan spray.
- In an extra large bowl or a stock pot, combine the first 6 ingredients and stir the dry ingredients until combined completely.1 box (595 ⅓ g) bran flakes with raisins, 5 Cups (625 g) Flour, All Purpose, 1 1 /2 Cup (400 g) Sugar, 1 Tablespoon Baking Soda, 2 Teaspoons Cinnamon, 1 Teaspoon Salt
- In a separate bowl, beat the eggs, buttermilk and applesauce,4 Egg, 1 Quart Buttermilk, 1 Cup (244 g) Applesauce
- Pour the wet ingredients to the dry ingredients.
- Add the raisins and chopped apples to the batter.1 Cup (145 g) raisins, 2 Apples diced
- Stir until combined completely.
- 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 muffin mix.
- Spoon the batter into pan sprayed muffin tins, filling ⅔ full
- Sprinkle with oatmeal for garnish.Oatmeal for garnish
- Bake at 350 degrees for 20 minutes and remove from the pan immediately.
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