aunt flo's ever-ready muffins

Categories
Breads
Breakfast
Yield
12 servings
MeasureIngredient
15 ounces Raisin Bran -- Post, whole
  Box
3 cups Sugar
5 cups Flour, All-Purpose
5 teaspoons Baking Soda
1 tablespoon Pumpkin Pie Spice
2 teaspoons Vanilla
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

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