raisin bran muffins
(1 rating)
These are so easy to make. The unused batter can be refrigerated for up to 6 weeks (if it lasts that long) Might want to oil spray the cupcake papers...just sayin.... I got this from a co worker in Washington DC over 25 years ago. She would bring them to the office and there were never any left!
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For raisin bran muffins
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1 box(4 cups) raisin bran (i always used kellogs)
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3 csugar
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5 csifted flour
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5 tspbaking soda
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2 tspsalt
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4eggs, beaten
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1 cshortening, melted and cooled
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1 qtbuttermilk
How To Make raisin bran muffins
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1RECIPE MUST BE REFRIGERATED FOR 24 HOURS BEFORE BAKING MUFFINS
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2Mix bran, sugar, flour, soda and salt well
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3Add eggs, shortening and buttermilk, mixing well
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4Store in the refrigerator 24 hours BEFORE USING
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5DO NOT STIR AGAIN.
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6PREHEAT oven to 400 Degrees
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7Fill muffin tins 2/3rds and bake for 15-20 minutes
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8Half a recipe makes 1 quart of batter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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