Raisin Bran Muffins

Submitted by ellie_

"Great for breakfast with butter or jam. This makes a lot of batter, which stores great in the refrigerator (it will keep in refrigerator for about a month) ready to pour into muffin tins in the morning. Recipe source: Bon Appetit (May 1987)"

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 48 muffins

ingredients

• 1 cup vegetable shortening, melted and cooled (Crisco)
• 1 cup white sugar
• 1 cup brown sugar
• 4 eggs, beaten
• 4 cups buttermilk
• 5 cups flour
• 1 (15 ounce) box Raisin Bran cereal, cerial
• 1⁄2 cup raisins
• 1⁄2 cup nuts (optional)
• 5 teaspoons baking soda
• 2 teaspoons salt

directions

1. Preheat oven to 400 - degrees F.
2. Grease or paper a muffin tin.
3. In a large bowl, combine shortening with sugars.
4. Stir in eggs and then gradually add buttermilk.
5. Stir in remaining ingredients (flour - salt) just until blended.
6. Spoon batter into muffin tin, filling 3/4 full.
7. Bake for 20-30 minutes.
8. Remaining batter can be refrigerated in an airtight container.

Reviews

[mariposa13]

Made for Zaar tag. Wow, this recipe makes a lot of muffins! I didn't use the optional nuts because I was trying to keep it as low fat as possible. They turned out good and now I have breakfast ready for days! Thanks ellie!