| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
36 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 3 |
c |
Sugar |
| 1 |
c |
Oil |
| 5 |
c |
Flour |
| 5 |
ts |
Soda |
| 2 |
ts |
Salt |
| 1 |
qt |
Buttermilk |
| 1 |
|
Box (15-oz) raisin bran cereal |
INSTRUCTIONS
Using large mixing bowl, beat eggs. Add sugar & beat. Add oil, a little at
a time while beating. Add 1 cup flour, salt & soda. Beat. Continue beating
& adding rest of flour alternately with buttermilk, saving some buttermilk
to alternate with raisin bran as last addition. You may add some extra
raisins, about 1/2 cup. Allow batter to set in refrigerator at least
overnight. Spoon mixture into muffin cups in muffin tins & bake at 400-425
for about 15 minutes. Makes 6 to 8 dozen. Batter keeps in refrigerator up
to 6 weeks. These are great cooked in greased party size muffin tins for a
bunch. If, after batter has been in refrigerator, it becomes stiff, add
more buttermilk.
SALLY RIDENOUR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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