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Post by Sheila on Aug 11, 2010 19:01:44 GMT -5
Raisin bran Muffins 6 cups raisin bran cereal
2 ½ c plain all purpose flour
2 cups buttermilk
1 cup sugar
½ cup oil
2 eggs, beaten
2 ½ t baking soda
1 t salt
In large bowl mix well all ingredients. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.
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Post by Valerie on Aug 12, 2010 5:23:00 GMT -5
I like this. It would actually make it possible to get my big fat muffin in the morning since I'm not about to get up and start making dough at 5:20!
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Post by meemo on Aug 12, 2010 7:41:35 GMT -5
Boy, I can vouch for this recipe. Its a keeper. I've made this before and its really good. Thanks for the reminder. My grandgirls love muffins.
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