15 oz. Pkg. Raisin Bran 1 qt. buttermilk 5 tsp. baking soda 2 tsp. salt 3 c. sugar 5 c. flour 1 c. shortening 4 eggs, beaten 1 c. nuts or dates or both
Mix up together. Bake at 425º for 15 minutes. Makes 50 or 60 muffins. Dough keeps up to 6 weeks in refrigerator. Great for a quick breakfast or tea snack when you want something hot and fresh from the oven.
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