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| RAISIN BRAN CEREAL MUFFINS | |
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5 DOZEN: 5 c. flour 5 tsp. baking soda 5 tsp. cinnamon 6 2/3 c. Raisin bran 3 c. sugar 4 eggs, beaten 1 qt. buttermilk 1 c. liquid shortening 1 DOZEN: 1 1/4 c. flour 1 1/4 tsp. baking soda 1 1/4 tsp. cinnamon 1 2/3 c. raisin bran 3/4 c. sugar 1 egg 1 c. buttermilk 1/4 c. liquid shortening 2 DOZEN: 2 1/2 c. flour 2 1/2 tsp. baking soda 2 1/2 tsp. cinnamon 3 1/3 c. Raisin bran 1 1/2 c. sugar 2 eggs 2 c. buttermilk 1/2 c. liquid shortening Sift dry ingredients. Mix in raisin bran and sugar. Add liquids to dry mixture until well blended. Mix by hand. Fill muffin cups 2/3 full. Bake at 400°F for 20 minutes. For mini muffin tins, bake at 375°F for 10 minutes. Mixture will keep in refrigerator for 6 weeks. Tip: To make buttermilk, you may add 1 1/2 teaspoon vinegar to 1 cup milk. | |
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recipe reviews #101962
Ellen (Vermont) says:
I used yogurt with a little milk instead of buttermilk and substituted half dark brown sugar. Yum.
#102034
Katherine (Ontario) says:
I made 2 dozen of these today and they turned out good. I used a mixture of brown and white sugar in mine and added some grated apple to 1 of the dozens. They had risen up well. Will be making again
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