Six Week Raisin Bran Muffins


These muffins remind me of my childhood. When it started getting cold outside and through the winter, my mom would make up a batch of these and we’d keep them in the fridge for weeks! (thus the name!) Each morning, she’d fill the muffin tins and bake them which made the house smell amazing! It’s never been easier to have a hot breakfast every chilly morning! YUM!

1 12 oz box of Raisin Bran Cereal

3 cups sugar

5 cup flour

5 teaspoon soda

4 eggs (well beaten)

1 cup vegetable oil

1 quart of buttermilk

1 tablespoon salt

In a large bowl mix together cereal, sugar, flour, soda, and salt.

To this mixture add eggs, oil and buttermilk.

Mix well.

Store in refrigerator. Do NOT freeze.


To bake  fill muffin tins (I use liners with them) 1/3 full.

Bake 15 to 20 min at 400 degrees. Open and slap with butter while warm!


This makes a gallon and can be kept in the refrigerator for up to 6 weeks.

Great with cider.

Author: cookinwithbrook

I love to cook simple and family-friendly recipes that I can share with you!

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