1 - 15 oz. box of Raisin Bran 3 cups sugar 5 cups all-purpose flour 2 Tsp. salt 5 Tsp. baking soda 4 eggs beaten 2 sticks or 1 cup melted margarine or butter 1 quart buttermilk
Mix, cereal, sugar, flour salt & soda. Add eggs, shortening & milk, mix well. Bake in muffin holders, 3/4 full at 400F for 15 to 20 minutes or until tooth pick comes out clean. Batter can be put in covered bowl & stored in refrigerator for up to 6 weeks & used as needed.
*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.