Paula's Bran Muffins
*Baked muffins will keep in the refrigerator for 2-4 weeks. You can also refrigerate the dough and bake at your convenience.
Serves: 4 dozen
  • 4 eggs, beaten
  • 5 cups flour
  • 1 cup canola oil (for a healthier option use ½ cup applesauce and ½ cup oil)
  • 1½ cups granulated sugar
  • 1½ cups brown sugar
  • 5 tsp. baking soda
  • 1 tsp. salt
  • 1 quart buttermilk
  • 1 (15 oz) box Raisin Bran cereal (you can substitute granola if you wish)
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 cup dried fruit
  1. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with individual baking cup liners.
  2. Combine the first 5 ingredients. Add in the soda, salt, buttermilk and cereal, in the order listed.
  3. Add almond and vanilla extracts. Stir in dried fruit.
  4. Spoon batter into prepared muffin cups and bake for 15 minutes or until toothpick inserted in center of muffin comes out clean or with a few crumbs.
Recipe by Dallas Duo Bakes at