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| 6 WEEK BRAN MUFFINS | |
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1 (15 oz.) Kellogg's Raisin Bran cereal 3 c. sugar 5 c. plain flour 5 tsp. baking soda 2 tsp. salt 4 eggs 1 c. oil 1 qt. buttermilk Mix all ingredients together. Put in airtight container and put in refrigerator. Take out what you need and put in muffin tins. Bake 350 degrees 10 to 12 minutes. Will keep 6 to 8 weeks in refrigerator. | |
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recipe reviews #89523
David (Colorado) says:
Excellent!
#111830
Dee (Oklahoma) says:
My family loves these muffins! The batter is easy to prepare and great to have on hand. It makes a delicious, hot breakfast in a jiffy!
#137133
Betsy Roberts (Kansas) says:
Excellent. Moist and delicious. Sometimes I add an extra cup of raisins or craisins (dried cranberries). I have used this same recipe for over 30 years. If you want to add nuts DO NOT add until ready to bake as they spoil in the batter if stored.
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