Raisin Bran Muffins

1. 1

   Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal.

2. 2

   Add buttermilk, oil and eggs and blend until dry ingredients are moistened.

3. 3

   Do not stir batter again.

4. 4

   Mixture may be stored in non-metal bowl in refrigerator for up to 6 weeks. Fill lightly greased muffin pans 2/3 full.

5. 5

   Bake at 400u00b0 for 15 to 20 minutes.

6. 6

   If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking.

7. 7

   Makes 4 dozen. Recipe may be halved.

No additional tips available.