Refrigerator Raisin Bran Muffins (And My Non-Baking Grandma)

My grandma is an amazing person. But when I think of my grandma, a warm kitchen with delicious things coming from it is not what I remember. I recall a story about how my cousin, when he was little, asked why grandma had an oven because he never saw anything coming out of it.

My grandparents were snowbirds who would live at their house on the ocean in Florida during the cold Chicago winters. It was such a treat to spend our spring breaks there with the ocean being right down the dune walk off the kitchen. 

Despite having a beautiful kitchen, we would spend our evenings frequenting the local restaurants. When I was in high school I remember forcing everyone to forgo their evening out at a restaurant so I could make them a homemade meal.

One morning, one of my grandma's church lady friends brought us over fresh baked muffins. I requested the recipe from her and I've been making these muffins ever since. They are one of my most requested recipes. I say "most requested" because my sister keeps losing the recipe and asking for it over and over again.  Now that the recipe is published, she's got no excuse! 

Refrigerator Raisin Bran Muffins
((Printable Version))

Ingredients:
1 1/4 cup buttermilk
1/4 cup oil
1 egg
1 1/2 cup raisin bran cereal (I like Trader Joe's)
1 1/4 cup flour (I used whole wheat and some ground flax seed)
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions:
1. Mix the dry ingredients together in one bowl  and stir with a whisk.

2. In another bowl, whisk together the wet ingredients.

3. Add the wet to the dry and stir.

4. Keep covered and refrigerated overnight or up to 2 weeks.

5. Bake in a preheated 400 degree F. oven for 20-25 minutes.