Yield: 60 servings
| Measure | Ingredient |
|---|---|
| 425 grams | Raisin bran (15 oz) |
| 5 cups | Flour |
| 3 cups | Sugar |
| 5 teaspoons | Baking soda |
| 2 teaspoons | Salt |
| 2 teaspoons | Cinnamon |
| 5 cups | Sour milk |
| 4 \N | Eggs |
| 1 cup | Oil |
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