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3 cups flour
1 cup sugar
3 teaspoons baking soda
1/2 teaspoon salt
3 cups whole bran cereal
1 cup water
2 cups plain yogurt (16 oz.)
2/3 cup vegetable oil
2 eggs
1 cup raisins
In a medium bowl, stir flour, sugar, baking soda and salt; set aside.
In a large bowl, stir cereal and water; let stand for 2 minutes to soften. Add yogurt, oil and eggs; beat well. Stir in dry ingredients just until moistened. Quickly stir in raisins. Bake immediately or cover tightly and refrigerate up to 2 weeks, baking as needed, (Do not stir stored batter before baking.)
Fill well-greased muffin-pan cups. Bake in a preheated 400° oven for 15 to 20 minutes or until a wooden pick inserted in center comes out clean and top is golden brown.
1 cup sugar
3 teaspoons baking soda
1/2 teaspoon salt
3 cups whole bran cereal
1 cup water
2 cups plain yogurt (16 oz.)
2/3 cup vegetable oil
2 eggs
1 cup raisins
In a medium bowl, stir flour, sugar, baking soda and salt; set aside.
In a large bowl, stir cereal and water; let stand for 2 minutes to soften. Add yogurt, oil and eggs; beat well. Stir in dry ingredients just until moistened. Quickly stir in raisins. Bake immediately or cover tightly and refrigerate up to 2 weeks, baking as needed, (Do not stir stored batter before baking.)
Fill well-greased muffin-pan cups. Bake in a preheated 400° oven for 15 to 20 minutes or until a wooden pick inserted in center comes out clean and top is golden brown.
