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Ingredients
| canola oil - for salads, woks and light frying: 1 cup |
| granulated sugar: 1 1/2 cups |
| light brown sugar (packed): 2 Tbl |
| baking soda: 3 Tbl |
| salt: 1 Tbl |
| water: 2 cups (boiling) |
| wheat bran: 6 cups |
| all-purpose flour (unsifted): 5 cups |
| seedless raisins (packed): 2 cups |
| eggs: 4 |
| buttermilk: 1 qt |
Pail Full of Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
60 serving(s)
Tags
- Pour water over bran and let stand. In very large bowl, cream margarine, sugar and eggs. Add buttermilk and then bran mixture. Stir until blended. Stir flour, soda and add to above mixture. Mix well.
- Fold in raisins last. Chill 1 day before baking. Fill tins 2/3 full and bake for 15-20 minutes at 275. makes 5 dozen muffins. The batter may be kept for 6 weeks in the refrigerator in a covered container.