*UPDATED* I had a typo where the oil and sugar was concerned. It has been corrected :0)
This is such a handy recipe because it makes a TON! You keep the batter in the fridge (for up to 6 weeks!) and only bake as many as you need at one time.
Refrigerator Raisin Bran Muffins
4 eggs
15 oz box of Raisin Bran Cereal
4c buttermilk (1 quart)
1c vegetable oil
2 1/2c sugar
Mix and set aside.
5c flour
5 t baking soda
2 t salt
3 t cinnamon
Mix and then stir into wet ingredients. Cover and refrigerate at least 6 hours before baking (and up to 6 weeks). To bake, fill greased muffin tins and bake at 375 degrees for 18-22 minutes. Yield 5 dozen muffins.
3 comments:
Is that really 3 1/2 cups oil? Did you mean to put something else there?
I wondered that too. :) I was just mixing them up and wondered what the difference was between vegetable oil and oil. They look delicious.
Sorry gals! Thanks for pointing that out. It has been corrected :0) Enjoy!
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