Miss Dot's Six Week Bran Muffins

4 eggs, beaten 
1 quart buttermilk 
12 oz box of raisin bran cereal 
1 C All Bran cereal 
5 C all-purpose flour 
3 C sugar 
1 C vegetable oil 
5 t baking soda 
2 t salt 

In a large bowl, beat eggs and sugar until well combined. Stir in buttermilk, cereal, flour, oil, baking soda, and salt; mix well. Refrigerate at least 6 hours before using. Preheat oven to 400. Fill paper-lined muffin cups 2/3 full. Bake at 400 degrees for 12-15 minutes, or until toothpick inserted near the center comes out clean. Batter may be covered and stored in the refrigerator for up to 6 weeks. Yields: 5 to 6 dozen 

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