Monday, July 20, 2009

Raisin Bran Muffins


6 cups raisin bran cereal
2 ½ cups plain all purpose flour
1 cup sugar
2 ½ tsp baking soda
1 tsp salt
2 cups buttermilk
½ cup oil
2 eggs — beaten

In large bowl mix dry ingredients, then add buttermilk, oil and beaten egg. Stir to combine. Refrigerate overnight. Next morning, stir well and bake as many as needed in greased muffin pan for fifteen minutes or until toothpick inserted comes out clean in a 400° oven. Store remaining batter tightly covered in refrigerator for up to one month.