Yield: 60 servings
|425 grams||Raisin bran (15 oz)|
|5 teaspoons||Baking soda|
|5 cups||Sour milk|
MM BY H. PEAGRAM
Measure dry ingredients into a very large bowl that can be covered.
Add liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill muffin cups ½ full and bake at 400 for 15-20 minutes.
NOTE: The dry mixture may be stored and mixed as needed. Mix at a ratio of 3 cups mix to 1 cup buttermilk or sour milk, ¼ cup oil, and 1 egg. Reconstituted buttermilk powder may be used to replace milk. Submitted By HELEN PEAGRAM On 10-16-94