Our family has been using this recipe for Raisin Bran Muffins for decades now. It is an adaptation of one my own mother cut off of a cereal box when I was a young girl.

To this day, it remains a family favorite. Although several of my kids won’t eat raisins in anything else, they’ll eat them this way.

When one of my sons came home for his summer break from medical school this year, I asked him if there were any special dishes he’d like me to prepare for him before classes resumed.

Want to know what topped his list? This is it.

Raisin bran muffins

• 1 (25 oz) box raisin bran cereal
• 5 cups flour
• 3 cups sugar
• 5 tsp. baking soda
• 2 tsp. salt
• 2 tsp. cinnamon (optional)
• 5 cups milk
• 1 cup vegetable oil
• 4 eggs

Preheat oven to 400° F. Gather your supplies.

Combine cereal and milk in a large mixing bowl and let stand for a few minutes.

Add oil…

… and eggs, then beat together until well blended.

Let soak while mixing together the dry ingredients. Ideally, this should be done separately, but I usually just dump the dry ingredients on top of the wet, which works out fine as long as you dump the sugar in first.

Next, put the flour, salt and baking soda in, being careful to cut the soda and salt in with the flour and top portion of the sugar before digging deeper and mixing with the wet stuff underneath.

Of course, if you’ve been a good girl and sifted your dry ingredients together in a separate container, now is the time to combine the two.

Spoon muffin batter into greased muffin tins two-thirds full. Or better yet, use muffin tin liners. I buy holiday themed liners at post-holiday sales when they are 80-90% off, so I always have a variety to choose from.

Bake at 400 degrees for 15 to 20 minutes or until tops are golden. Serve with juice and a fresh fruit salad. Yum!

This muffin mixture may be stored uncooked in the refrigerator for up to six weeks to use as needed, or all muffins maybe baked at once and leftovers (if any) may be frozen to eat later.

Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes.

For even more Flanders family favorites — plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.

Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.