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