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Raisin Bran Muffins

CherylCheryl 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.

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  • 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
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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.

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