These have been my standard breakfast bran muffins for years, and they are unfailingly sublime. Best of all, the batter freezes beautifully, so make plenty of it for future use.
Makes about 2 dozen muffins
INGREDIENTS:
- 21⁄2 cups all-purpose flour
- 11⁄2 cups sugar
- 21⁄2 teaspoons baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 cups regular buttermilk
- 1⁄2 cup vegetable oil
- 2 large eggs
- 2 cups raisin bran cereal
- 1⁄2 cup seedless dark or golden raisins
INSTRUCTIONS:
- Sift together the flour, sugar, baking soda, cinnamon, and salt into a large mixing bowl. In another bowl, beat together the buttermilk, oil, and eggs using an electric mixer until well blended. Add the wet mixture to the dry mixture and continue to beat until well blended and smooth. Stir in the cereal and raisins until just mixed, ensuring that the batter remains slightly lumpy (avoid overbeating). Cover the bowl with plastic wrap and refrigerate the batter for approximately 2 hours to thicken.
- Preheat the oven to 400°F. Grease the cups of two 12-cup muffin pans with butter and set them aside.
- Spoon equal amounts of the thickened batter into the prepared muffin pans, filling each cup about two-thirds full. Bake the muffins until they turn golden brown, typically around 20 to 25 minutes. Once baked, transfer them to a rack and serve them warm or at room temperature.
