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| WILNA FANT FULLER'S RAISIN BRAN MUFFINS | |
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5 c. flour 5 tsp. baking soda 1 (15 oz.) Raisin Bran cereal 3 c. sugar 2 tsp. salt Mix all dry ingredients together. 1 qt. buttermilk 4 beaten eggs Mix liquid ingredients; add to dry ingredients. To cook, fill muffin tins 2/3 full, bake at 375-400 degrees for 15-20 minutes. Store in large glass or plastic container; will keep in refrigerator up to 6 weeks. Pecans are optional; sprinkle in bottom of muffin tins and/or over top of muffins before baking. | |
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