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
- Combine all ingredients.
- Cover and refrigerate overnight.
- DO NOT STIR.
- Use as needed.
- Store up to six weeks in fridge.
- Scoop batter into paper-lined muffin tin.
- Bake at 350 for 20-25 minutes.
WW POINTS per muffin: 4
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