"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raisin Bran Muffins, by Gayle Cornwell, is from Mama G's Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 15 oz. box raisin bran cereal 1 C vegetable oil 3 C sugar 4 eggs 5 tsp. cinnamon 5 C flour 2 tsp. salt 5 tsp. baking soda 1 qt. buttermilk
Mix all ingredients together. Store batter in refrigerator. Take out as much as needed when baking. Do not stir batter again after refrigerating. Grease muffin tins. Batter keeps up to 6 weeks in refrigerator. Bake @ 400º for 18-20 minutes.
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