2 cups raisin bran cereal
1 1/4 cups all-purpose flour
1/2 cup sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup buttermilk
1/4 cup vegetable oil
12 paper muffin cups
2 bowls
butter or shortening (for greasing tins)
2 muffin tins

Preheat oven to 375°F.

Use a mixing bowl big enough to stir together the raisin bran cereal, flour, sugar, baking soda and salt. Then dig a little hole in the middle of it all.

Break the egg into another bowl, and then beat it together with the buttermilk and oil.

Pour the liquid into the hole you've dug in the bowl of dry ingredients and mix thoroughly.

If you've got paper muffin liners, put them into the 12 cups of your two muffin tins. If you don't, you'll have to get your fingers all greasy with butter or solid shortening. Then smear it on the inside of all 12 cups in the muffin tins. The idea is to keep the muffins from sticking to the muffin tins.

Spoon batter evenly into the muffin cups, filling each cup a bit more than half way. If that leaves you with extra batter, you can cover and store it in the refrigerator.

Bake at 375°F until you can stick a toothpick in the center of the muffin and pull it out cleanly, usually about 20 to 25 minutes. When they're done, have your assistant help you take them out of the oven!!!

Makes 12 muffins.

Submitted by: Beatriz Speich