Yield: 12 servings
Measure | Ingredient |
---|---|
15 ounces | Raisin Bran -- Post, whole |
\N \N | Box |
3 cups | Sugar |
5 cups | Flour, All-Purpose |
5 teaspoons | Baking Soda |
1 tablespoon | Pumpkin Pie Spice |
2 teaspoons | Vanilla |
4 \N | Whole Eggs -- beaten |
1 cup | Shortening -- melted |
1 quart | Buttermilk |
Mix dry ingredients. Add eggs, shortening, vanilla, and buttermilk.
Mix well.
[This batter will keep up to 6 weeks. Store in covered container (Tupperware), put in refrigerator. Use as desired.] Fill greased or paper lined muffin pans ⅔ full. Bake in 375 degree oven for about 20 minutes or until done.
NOTES : Batter will keep for up to 6 weeks in refrigerator.
Recipe By : Florence Conrad Submitted By JULIE GLEITSMANN On 11-17-95