RAISIN BRAN MUFFINS
These are so easy to make. The unused batter can be refrigerated for up to 6 weeks (if it lasts that long) Might want to oil spray the cupcake papers...just sayin.... I got this from a co worker in Washington DC over 25 years ago. She would bring them to the office and there were never any left!
Provided by Joey Urey
Categories Muffins
Time 35m
Number Of Ingredients 8
Steps:
- 1. RECIPE MUST BE REFRIGERATED FOR 24 HOURS BEFORE BAKING MUFFINS
- 2. Mix bran, sugar, flour, soda and salt well
- 3. Add eggs, shortening and buttermilk, mixing well
- 4. Store in the refrigerator 24 hours BEFORE USING
- 5. DO NOT STIR AGAIN.
- 6. PREHEAT oven to 400 Degrees
- 7. Fill muffin tins 2/3rds and bake for 15-20 minutes
- 8. Half a recipe makes 1 quart of batter.
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