6-week raisin bran muffins

Name: 6-week raisin bran muffins
Total time: 900 s
Yield: 24-serving
Cuisine: Indian
Ingredients: 3 Cups sugar; 5 Cups flour a - p; 5 Teaspoons baking soda; 2 Teaspoons salt; 4 eggs , beaten; 1 Quart buttermilk; 1 Cup vegetable oil; 1 Pound raisin bran box of cereal

Stacey Lang @cook_7801576

cleveland, ohio

i have no idea from where i got this recipe. the best thing about it is that the batter can be stored in the refrigerator for SIX WEEKS! because it's made with buttermilk. it's so great to fill a couple muffin cups and bake just a couple hot, fresh muffins when you want them.

Stacey Lang @cook_7801576

Saved

Ingredients

15 mins

24-serving

3 Cupssugar
5 Cupsflour a - p
5 Teaspoonsbaking soda
2 Teaspoonssalt
4eggs , beaten
1 Quartbuttermilk
1 Cupvegetable oil
1 Poundraisin bran box of cereal

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Steps

15 mins

1

Combine first four dry ingredients. beat in eggs, buttermilk, and vegetable oil. fold in gently the cereal until conbined. bake desired amount at 400 degrees for 12-15 minutes.
2

Refrigerate batter in a covered container. can be stored for 6 weeks!