Ingredients:
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
Directions:
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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