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| RAISIN BRAN MUFFINS | |
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1 (15 oz.) box Raisin Bran 5 c. flour 2 c. sugar 4 tsp. baking soda 4 eggs, beaten 1 c. salad oil 1 qt. buttermilk 2 tsp. salt Mix sugar, eggs, salad oil and buttermilk and put soda in the buttermilk and mix. Add the Raisin Bran and blend. Can be kept in refrigerator in tupperware or ice cream pail up to 6 weeks. Bake in muffin tins or cake holders, 350 degrees, 15 to 20 minutes. | |
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recipe reviews #173554
Uncle Roy (Minnesota) says:
Great flavor but no height. In making quick breads, muffins, etc., a minimum of 2 tsp. baking soda is a must. I have found this to be true with 100's of recipes I've tried. I'm also a huge blue ribbon winner at our State, and Two County Fairs. In this recipe I'd increase it to 8 tsps.
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