Serves: 36
Total Calories: 193
In a large mixing bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter fill greased muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.) If Cooking for Two: Bake muffins and freeze to enjoy months later.
© Copyright Reiman Publications, 1993-1997
This Refrigerator Bran Muffins recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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