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Bran Raisin Muffins (St. John's Jug Muffins)

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“From, January 2003, these are all-time favorite bran muffin!!!! Credit goes to Judith Cadigan of Swarthmore, PA. You can keep the batter in the refrigerator and make a batch or a single muffin when the mood strikes... Batter keeps in an airtight container, chilled, 1 month. Baked muffins keep in an airtight container 3 days. • If you're not baking a full pan of muffins, fill empty muffin cups three-fourths full with water.”
60 muffins

Ingredients Nutrition


  1. Preheat oven to 350°F Generously butter muffin cups. (You'll need a muffin pan with 1-cup capacity muffins.).
  2. Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.).
  3. Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.

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