Raisin Bran Muffins

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: 40 mins
• 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.