Sunday, September 20, 2009

Semester Muffins

Nutritional info
I made these in high school.  I've eaten them for years since it's a recipe that my mom made every year in her foods classes.

10 ounces Raisin Bran
3 c sugar
5 c flour
2 t salt
5 t baking soda mixed in 1 qt buttermilk
4 eggs, beaten
1 c shortening, melted and cooled
  1. Combine all ingredients.
  2. Cover and refrigerate overnight.
  4. Use as needed.
  5. Store up to six weeks in fridge.

To use:
  1. Scoop batter into paper-lined muffin tin.
  2. Bake at 350 for 20-25 minutes.
Yield: 48 muffins
WW POINTS per muffin: 4

1 comment:

Tia said...

i like the simplicity of this recipe and the ease. thx!