Scale
Ingredients
- 5 c. Raisin Bran cereal
- 5 c. flour
- 2 ½ c. sugar
- 1 T. baking soda
- 2 t. salt
- 4 eggs
- 1 c. canola oil
- 1-quart buttermilk
Instructions
- In a large bowl {I prefer using one with a lid for easy storage later on}, mix together the eggs, oil, and buttermilk.
- Whisk in the dry ingredients in this order; salt, baking soda, sugar, cereal, and flour. Stir to just combine, careful to not over mix.
- Refrigerate and bake as needed. Bake at 375 degrees for 20 minutes.
- This batter will stay fresh in the fridge for up to one month.
- Kids adore muffins of any kind…here are some more of my favorites!