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5 c. flour 5 t. soda 1 ½ t. salt 7 ½ c. Raisin Bran 4 eggs 1 c. vegetable oil 3 c. sugar 1 qt. buttermilk Directions Cover, keep in refrigerator. Can be kept 3-6 months. Do not stir again after mixed. Makes about 5 dozen muffins if not to large. Grease muffin tins. Takes very large bowl. Batter darkens as it sets in fridge. Bake 15 minutes at 350 degrees. Naomi Lambright Back to BREAD RECIPES |
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Raisin Bran Muffins Recipe ~
