Raisin Bran Muffins

3
Joey Urey

By
@paljoey

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
a lot! Never counted
Prep:
15 Min
Cook:
20 Min

Ingredients

1 box
(4 cups) raisin bran (i always used kellogs)
3 c
sugar
5 c
sifted flour
5 tsp
baking soda
2 tsp
salt
4
eggs, beaten
1 c
shortening, melted and cooled
1 qt
buttermilk

Step-By-Step

1RECIPE MUST BE REFRIGERATED FOR 24 HOURS BEFORE BAKING MUFFINS
2Mix bran, sugar, flour, soda and salt well
3Add eggs, shortening and buttermilk, mixing well
4Store in the refrigerator 24 hours BEFORE USING
5DO NOT STIR AGAIN.
6PREHEAT oven to 400 Degrees
7Fill muffin tins 2/3rds and bake for 15-20 minutes
8Half a recipe makes 1 quart of batter.

About Raisin Bran Muffins

Course/Dish: Muffins
Hashtag: #24 hour resting