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Foodgeek: |
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Ingredients: |
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1 box (15 oz.) raisin bran cereal
5 cups flour
3 cups sugar
5 tsp. baking soda
2 tsp. salt
1 cup Crisco shortening
4 beaten eggs
1 qt. buttermilk
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Directions:
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In large bowl, mix first 5 ingredients. Make well in the center. Add the rest of the ingredients. Mix well to moisten. Fill desired amount of large muffin pans 3/4 full. Bake 350°F for 20 minutes.
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Can use mixture right away. Stays fresh for up to 6 weeks in refrigerator. Can be frozen after baked.
I also put about 5 large blueberries in each muffin before baking. The kids love it and it's so easy to bake while they are getting ready for school!
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