6-Week Muffins
Contributed byPat Langley
Ingredients
- 1 Raisin Bran (10 oz. box)
- 3 cup sugar
- 5 cup flour
- 5 teaspoon baking soda
- 2 teaspoon salt
- 4 eggs (beaten)
- 1 cup Crisco (melted)
- 1 us liquid quart buttermilk
Yield: 1 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Instructions
Mix Raisin Bran, sugar, flour, baking soda and salt. Add beaten eggs, melted Crisco and buttermilk. (Use very large mixing bowl and mix thoroughly.) Grease muffin tins and fill 2/3 with batter. Bake at 400° for 15 minutes for miniatures, 20 minutes for regular. Makes 12 dozen miniatures or 6 dozen regular.
This batter can be stored in refrigerator for 6 weeks (must be covered).
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