Six Week Muffins
Yield
2 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
raisin bran cereal
|
* |
| 5 | cups |
all-purpose flour
|
|
| 5 | teaspoons |
baking soda
|
|
| 3 | cups |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
raisins, seedless
|
|
| 4 | large |
eggs
|
|
| 1 | quart |
buttermilk
(or 4 cups) |
|
| 1 | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
raisin bran cereal
|
* |
| 1.2 | l |
all-purpose flour
|
|
| 25 | ml |
baking soda
|
|
| 7.1E+2 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
raisins, seedless
|
|
| 4 | large |
eggs
|
|
| 0.9 | l |
buttermilk
(or 4 cups) |
|
| 237 | ml |
vegetable oil
|
|
Directions
Mix first 6 ingredients.
Add eggs, buttermilk, oil, and mix thoroughly.
Cover batter and refrigerate overnight before using.
(Spray muffin pans with non-stick spray).
Bake at 400℉ (200℃) for 20 minutes or at 350℉ (180℃) F for 25 minutes.
Batter will keep in the refrigerator for 6 weeks.
Muffins may be frozen after being baked.
