6 Week Bran Muffins - cooking recipe

Ingredients
    1 (15 ounce) package Raisin Bran cereal
    1 cup sugar
    1 cup Splenda granular, sugar substitute (2 cups sugar can be used instead)
    5 cups all-purpose flour, sifted
    4 teaspoons baking soda
    2 teaspoons salt
    2 eggs, plus
    4 egg whites, beaten with eggs
    1/2 cup applesauce
    1/2 cup vegetable oil
    1 quart buttermilk
Preparation
    Mix all dry ingredients.
    Add eggs, oil, applesauce and buttermilk.
    Put in plastic container and cover.
    Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
    **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

Leave a comment