Refrigerator Raisin Bran Muffins

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Ingredients (yields 18-24 muffins)

  • 7 ½ ounces Raisin Bran
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • ½ cup vegetable oil
  • 16 ounces buttermilk
  • 1 cup apple butter

Directions

  1. Mix cereal with sugars, flour, baking soda, cinnamon and salt in a large bowl.
  2. Add oil, eggs, buttermilk and apple butter and mix well.
  3. Refrigerate overnight in a covered container and use as needed.
  4. Fill greased muffin tins ⅔ full and bake at 400 degrees for 18-24 minutes, depending on size.
  5. Store batter, covered, in refrigerator up to 2 weeks. Do not stir before scooping into muffin tins and baking.
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raisin bran muffins
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