Description
I found this muffin recipe in a newspaper. It has lots of fiber, very good, freezes well, and is a great breakfast item. I used cupcake papers, only fill them 1/2 full. I bake them, then freeze them all, when i want a couple, i microware two for 30 sec. And they are thawed, warm and delicious. Try them, you won't be disappointed.
Ingredients
- Raisin Bran Cereal
- Flour
- Sugar
- Baking Soda
- Salt
- Buttermilk
- Vegetable Oil
- Eggs
- Dried Cranberries
Instructions
- Combine cereal, flour, sugar, baking soda and salt in a large bowl, mix well
- Combine buttermilk, oil and eggs in a separate bowl, whisk well
- Pour egg mixture into cereal mixture, stir until just blended, fold in cranberries
- Place in tightly covered container in the refrigerator overnight
- The batter will keep for 4 weeks and improves over time
- Do not stir at any time after refrigerating or when preparing to bake the muffins
- Preheat oven to 400 degrees, grease muffin cups, spoon batter into pan, bake 18 minutes or until toothpick comes out almost clean
- Cool in tins 10 minutes