REFRIGERATOR BRAN MUFFINS
Breads
Ingredients
Directions
about 5 1/2 dozen regular or many small muffins
1 box (15 oz) raisin bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons soda
2 teaspoons salt
4 eggs, beaten
1 quart buttermilk
1 cup melted shortening or cooking oil
Combine raisin bran, flour, sugar, soda and salt in a
large bowl; make a well in center of mix. Add eggs,
buttermilk and shortening. Stir just enough to moisten dry ingredients.
Cover and store in refrigerator until ready to bake —
as long as 5 to 6 weeks COVERED.
When ready to bake, spoon batter into greased muffin
tins, filling 2/3 full.
Bake at 350° for 15 to 20 minutes.
TIP: Failure of yeast bread to rise may be caused by
over-kneading or using old yeast.
1 box (15 oz) raisin bran cereal
5 cups all-purpose flour
3 cups sugar
5 teaspoons soda
2 teaspoons salt
4 eggs, beaten
1 quart buttermilk
1 cup melted shortening or cooking oil
Combine raisin bran, flour, sugar, soda and salt in a
large bowl; make a well in center of mix. Add eggs,
buttermilk and shortening. Stir just enough to moisten dry ingredients.
Cover and store in refrigerator until ready to bake —
as long as 5 to 6 weeks COVERED.
When ready to bake, spoon batter into greased muffin
tins, filling 2/3 full.
Bake at 350° for 15 to 20 minutes.
TIP: Failure of yeast bread to rise may be caused by
over-kneading or using old yeast.
Source: PDF page 84
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