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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 1 (10 oz.) box Raisin Bran
- 5 c. sifted all-purpose flour
- 3 c. granulated sugar
- 5 tsp. baking soda
- 2 tsp. salt
- 1 qt. buttermilk
- 1 c. cooking oil
- 4 beaten eggs
- 1 c. seedless raisins
Method
- Combine dry ingredients in a huge bowl; mix well by hand. Combine all the wet ingredients. Add the wet ingredients to the dry ingredients and mix well.
- Store in a wide-mouth gallon jar in refrigerator.
- The batter will keep for 6 weeks if you haven't consumed it by then.
- When desired, fill greased muffin tins 2/3 full.
- Bake at 400° for 15 minutes or until they test done.
