2 c raisin bran cereal
2 c boiling water
1 c margarine
1 1/2 c sugar
4 eggs
1 qt buttermilk
5 c flour
5 tsp soda
1 tsp salt
4 c additional raisin bran cereal
Place 2 c cereal in bowl and pour boiling water on top. Set aside til cool. Cream together margarine, sugar and eggs. Beat in buttermilk and soaked bran cereal. Sift together flour, soda and salt. Add dry ingredients to creamed mixture and fold in until flour is moistened. Fold in additional cereal. Store batter in refrigerator. Keeps 3-4 weeks.
To bake: preheat oven to 400. Fill well-greased muffin tins 2/3 full. Bake 20 minutes.
2 c boiling water
1 c margarine
1 1/2 c sugar
4 eggs
1 qt buttermilk
5 c flour
5 tsp soda
1 tsp salt
4 c additional raisin bran cereal
Place 2 c cereal in bowl and pour boiling water on top. Set aside til cool. Cream together margarine, sugar and eggs. Beat in buttermilk and soaked bran cereal. Sift together flour, soda and salt. Add dry ingredients to creamed mixture and fold in until flour is moistened. Fold in additional cereal. Store batter in refrigerator. Keeps 3-4 weeks.
To bake: preheat oven to 400. Fill well-greased muffin tins 2/3 full. Bake 20 minutes.
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