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Cedar House Inn Raisin Bran Muffins
Recipe Submitted by the Cedar House Inn

5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
1-1/2 teaspoons salt
7-1/2 (20-ounce Box) Post Raisin Bran
4 cups (1 quart) buttermilk
1 cup vegetable oil
4 large eggs, beaten
Cooking spray (butter)
Ground cinnamon and sugar mixed

In a very large bowl combine the flour, 3 cups sugar, the baking soda, and salt. Stir in the cereal. In a separate bowl hand whip the oil, eggs and buttermilk, and blend until moistened. Do not stir again. Place the mixture into a nonmetallic container, seal tightly, and refrigerate overnight or for up to 6 weeks.

Preheat the oven to 400*F. Spray a 12-cup muffin pan (or as many as desired) with cooking spray. Fill each cup three-quarters full with batter. Sprinkle top of batter with cinnamon and sugar to taste. Bake until risen and firm, 15 to 20 minutes.

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