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Raisin Bran Muffins

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“Great for breakfast with butter or jam. This makes a lot of batter, which stores great in the refrigerator (it will keep in refrigerator for about a month) ready to pour into muffin tins in the morning. Recipe source: Bon Appetit (May 1987)”
READY IN:
40mins
YIELD:
48 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 - degrees F.
  2. Grease or paper a muffin tin.
  3. In a large bowl, combine shortening with sugars.
  4. Stir in eggs and then gradually add buttermilk.
  5. Stir in remaining ingredients (flour - salt) just until blended.
  6. Spoon batter into muffin tin, filling 3/4 full.
  7. Bake for 20-30 minutes.
  8. Remaining batter can be refrigerated in an airtight container.

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