Raisin Bran MuffinsCheryl Carsten-Menzies
This batter will keep in the refrigerator for six weeks, making it a quick muffin to have ready for breakfast or with dinner.
- 1 - 15 oz. box Raisin Bran cereal
- 5 C. flour
- 2 tsp. salt
- 5 tsp. soda
- 3 C. sugar
- 1 C. melted shortening
- 4 eggs, beaten
- 1 qt. buttermilk
Mix cereal and dry ingredients together in a large bowl. Add shortening,eggs, and buttermilk. Stir well. Store in air tight container in refrigerator. To bake fill muffin pans 1/2 full and bake at 375° for 15-20 minutes. Makes about 12 dozen.
Source: Dorothy Carsten