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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 18 |
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The batter keeps in the refrigerator up to one week, so you can have freshly-baked muffins on your table in next to no time. For variety, add currants, dried cranberries or other dried chopped fruit before baking. Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 cups sugar |
2 1/2 teaspoons baking soda |
1 teaspoon salt |
3 cups raisin bran cereal |
2 cups buttermilk |
1/2 cup vegetable oil |
2 large eggs |
1 teaspoon grated orange zest (optional) |
Directions:
1. Stir flour, sugar, baking soda and salt in large bowl to blend; mix in cereal; whisk buttermilk, oil, eggs and zest in medium bowl to blend; mix into dry ingredients; cover and refrigerate; this mixture can be kept in the refrigerator for up to 1 week; it will thicken over time.
2. Preheat oven to 400F; line 18 muffin cups with liners.
3. Spoon 1/3 cup batter into each muffin cup; bake until tester comes out clean, about 15-20 minutes.
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