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2 C. Buttermilk
1 C. Bran (Kellogg’s All Bran)
1 C. Flour
1/2 Cube Margarine
1/2 C. Brown Sugar
1 Egg
1/2 t. Salt
2 t. Baking Soda
1 C. Raisin Bran Cereal
1 C. Raisins (drained)
Pour buttermilk over bran and set aside. Soak raisins in hot water and set aside. Cream butter, sugar and egg. Add buttermilk and bran mixture. Mix in flour, salt, baking soda and bran cereal. Drain off water from raisins and add to batter. Mix well.
Let it rest in refrigerator for about 12 hours. Mixture should be light and airy. DO NOT STIR. Pour into paper lined muffin tins, (about 2/3 full). Bake at 375° for 25 minutes.
Batter will keep in the frige for 2 weeks. Bake as needed. When baking, if there are any extra muffin cups not filled, fill them with water when cooking.
1 C. Bran (Kellogg’s All Bran)
1 C. Flour
1/2 Cube Margarine
1/2 C. Brown Sugar
1 Egg
1/2 t. Salt
2 t. Baking Soda
1 C. Raisin Bran Cereal
1 C. Raisins (drained)
Pour buttermilk over bran and set aside. Soak raisins in hot water and set aside. Cream butter, sugar and egg. Add buttermilk and bran mixture. Mix in flour, salt, baking soda and bran cereal. Drain off water from raisins and add to batter. Mix well.
Let it rest in refrigerator for about 12 hours. Mixture should be light and airy. DO NOT STIR. Pour into paper lined muffin tins, (about 2/3 full). Bake at 375° for 25 minutes.
Batter will keep in the frige for 2 weeks. Bake as needed. When baking, if there are any extra muffin cups not filled, fill them with water when cooking.
