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Saturday, November 7, 2009

RAISIN BRAN MUFFINS

INGREDIENTS:

6 cups raisin bran cereal,

2 1/2 cup plain all purpose flour,

2 cups buttermilk,

1 cup sugar,

1/2 cup oil,

2 eggs, beaten,

2 teaspoons baking soda,

1 teaspoon 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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2 comments:

  1. WOW! Beautiful muffins. Would like to have this for my breakfast :D

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  2. Raisin bran muffins are always welcomed at my table. I haven't made them for ages, but I like the convenience of having the batter ready and waiting in my fridge. Nutritious and convenient. Your muffins are gorgeous.

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