วันพฤหัสบดีที่ 31 พฤษภาคม พ.ศ. 2555

Betty's Refrigerator Raisin Bran Muffins Recipe

Betty's Refrigerator Raisin Bran Muffins Recipe - Cereal For Diabetics

In this video, Betty demonstrates how to make Refrigerator Raisin Bran Muffins. These are a great blend of raisin bran, flour, sugar, eggs, buttermilk, and shortening. The batter can be stored in the refrigerator for a 1 week, so you can bake a few at a time and get that "straight-from-the-oven" taste all week! Ingredients: 1/2 of a 15-oz. package raisin bran cereal (If you don't like raisins, just use bran cereal.) 2 1/2 cups self-rising flour 1 1/2 cups sugar 2 eggs, well-beaten 2 cups buttermilk (or imitation buttermilk--See my Quick Tip on converting milk into buttermilk.) 1/2 cup butter, melted and cooled In a large mixing bowl, beat 2 eggs. Stir in 1 1/2 cups sugar, 2 cups of buttermilk, and 1/2 cup melted butter. Add 2 1/2 cups self-rising flour and 1/2 of a 15-oz. package or raisin bran cereal. Mix, just until all ingredients are combined. You may bake these muffins immediately, or cover and refrigerate up to a week or more. To bake, spoon batter into muffin pans with paper liners, filling 2/3 full. Bake at 350 degrees or until done and beginning to brown. This will make about 2 dozen muffins. It is great to pack in lunch boxes. These muffins are not just empty calories; they also have a good amount of protein and fiber, and you can control exactly what you put in them! Enjoy!!! --Betty :)

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