2 c. boiling water
6 c. whole bran cereal
3 c. sugar
1 c. shortening
3 c. ground raisins
1 qt. buttermilk
4 eggs
5 c. flour
1 tsp. salt
1 tsp. baking soda
Pour boiling water over
2 cups cereal, set aside. Cream sugar, shortening, raisins, buttermilk
and eggs together. Fold flour, salt, baking soda, and remaining cereal into
creamed mixture. Add soaked cereal to batter. Mix only until dry ingredients
are moistened. Store in fridge. Do not stir when ready to use. Spoon into
greased muffin tins, filling cups 2/3 full. Bake at 400 degrees for 20 minutes.
Dough will keep in fridge for 4-6 weeks. Makes one gallon (3-4 dozen)
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