Yield: 12 servings
|15 ounces||Raisin Bran -- Post, whole|
|5 cups||Flour, All-Purpose|
|5 teaspoons||Baking Soda|
|1 tablespoon||Pumpkin Pie Spice|
|4||Whole Eggs -- beaten|
|1 cup||Shortening -- melted|
Mix dry ingredients. Add eggs, shortening, vanilla, and buttermilk.
[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