 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
A big batch of muffin batter made from cereal, keeps in the fridge for weeks and you scoop out what you need to eat each time. Ingredients:
1 cup crisco or 3/4 cup oil |
3 cups sugar |
4 eggs, beaten |
1 quart buttermilk |
1 lb seedless raisin (optional) |
1 (1 lb) box nabisco 100% bran |
5 cups flour |
5 teaspoons baking soda |
2 cups warm water |
1 teaspoon salt |
Directions:
1. Mix crisco (or oil), sugar, buttermilk, eggs, half the cereal, and the raisins (if included) together.
2. Add in the flour, baking soda, salt and water. Mix thorougly.
3. Once mixes, never stir again.
4. Spoon into greased muffin tins; bake at 350 degrees for about 20 minutes.
5. Unused batter can be stored in fridge for long periods.
|
|