This recipe for Raisin Bran Muffins, by Sue White, is from Generations of Good Eating,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 15 ounce box Raisin Bran 1 quart buttermilk 1 cup oil 2 cups sugar 4 eggs, beaten 5 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 cup extra raisins
Combine first five ingredients. Add dry ingredients to above mixture. Cover and let rest for 6 hours before baking. Bake as many as desired. Will keep in refrigerator up to 4 weeks. Bake at 375º for 20 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.