Ever Ready Muffins
Got this great recipe at a bed and breakfast in New Hampshire. Batter keeps up to 6 weeks in refrigerator; makes lots of delicious muffins. High in fiber.
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READY IN: 40mins
YIELD: 48-36 muffins
UNITS: US
INGREDIENTS
Nutrition- 1(15 ounce) box Raisin Bran cereal
- 5
- 3cups sugar
- 2teaspoons salt
- 5teaspoons baking soda
- 4
- 1quart buttermilk
- 1cup oil
- 1cup raisins
- 1cup chopped walnuts
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DIRECTIONS
- Combine dry ingredients.
- Combine other ingredients and add to dry ingredients.
- Mix with spoon just to moisten.
- Fold mixture.
- Put in refrigerator overnight.
- Spoon into greased muffin pans, being careful to take batter from sides and not mix batter anymore.
- Bake on bottom rack at 400 degrees for 5 minutes; then bake on top rack 15 minutes.
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