Refrigerator bran muffin

Yield: 1 Servings

Measure Ingredient
1 \N Box; (15 oz.) raisin bran
3 cups Sugar
5 cups Flour
5 teaspoons Soda
2 teaspoons Salt
1 cup Margarine; melted
1 quart Buttermilk
4 \N Eggs

Mix first five ingredients. Add next three and mix well. Fill muffin cups ¾ full. Bake at 400 degrees for 15 to 20 minutes. You can store the batter covered, in the refrigerator, for up to 6 weeks. (Although I've never kept it that long.)

Posted to Bakery-Shoppe Digest by "Trude Sperry" <dsperry@...> on Apr 2, 1998

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