I loved them not just for the finished product but for the process.
You see, this recipe makes A LOT of batter, so my mom had this big brown bowl to mix it all.
The best memories of it being filled to the brim with buttermilk-y, bran-y, lumpy goodness.
The best memories of dipping my finger in the batter and thinking that if my mom wasn’t watching I’d probably eat the whole bowl – raw.
But the greatest memories are that when the big brown bowl came out, it meant it was an opportunity for my mom and me to spend time together in the kitchen.
When September rolls around I always get the urge to steal my mom’s big brown bowl and make these muffins – they are very Back-to-School-ish – perfect for lunch boxes or after school snacking. They also seem to have a bit of the fall season baked into them.
So I recently stole the bowl from her – for the sake of the blog, yah know.
6-Week Raisin Bran Muffins
6 cups of Raisin Bran Cereal
5 cups flour
3 cups sugar
5 tsp baking soda
2 tsp salt
1 cup oil
4 eggs, beaten
1 quart buttermilk
1. Mix all of the dry ingredients.
4. Bake at 400 degrees for 15-20 minutes.
These muffins taste so delicious fresh from the oven with a little bit of butter!
Do you have a ‘big brown bowl’ story? A special dish that reminds you of a certain recipe or person? I’d love to hear about it!
*I’m sorry I stole your bowl, Mom. You’ll get it back as soon as I finish licking it clean – promise. Thank you for the memories. :-)*
Happy Raisin Bran Muffin-ing!