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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great for breakfast with butter or jam. This makes a lot of batter, which stores great in the refrigerator (it will keep in refrigerator for about a month) ready to pour into muffin tins in the morning. Recipe source: Bon Appetit (May 1987) Ingredients:
1 cup vegetable shortening, melted and cooled (crisco) |
1 cup white sugar |
1 cup brown sugar |
4 eggs, beaten |
4 cups buttermilk |
5 cups flour |
1 (15 ounce) box raisin bran cereal, cerial |
1/2 cup raisins |
1/2 cup nuts (optional) |
5 teaspoons baking soda |
2 teaspoons salt |
Directions:
1. Preheat oven to 400 - degrees F.
2. Grease or paper a muffin tin.
3. In a large bowl, combine shortening with sugars.
4. Stir in eggs and then gradually add buttermilk.
5. Stir in remaining ingredients (flour - salt) just until blended.
6. Spoon batter into muffin tin, filling 3/4 full.
7. Bake for 20-30 minutes.
8. Remaining batter can be refrigerated in an airtight container.
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