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This batter can be stored in the fridge, covered, for up to 3 weeks.
Serving Size : 40
4 cups raisin brab cereal
2 1/2 cup flour
1 cup sugar
1/2 cup chopped nuts
2 1/2 tsp baking soda
1 tsp salt
2 eggs - beaten
2 cups Buttermilk
1/2 cup oil
1. In a large bowl, stir together cereal, flour, sugar, nuts, soda and salt.
2. In another bowl beat together eggs, milk and oil.
3. Add to the flour mixture - stirring just until moistened.
4. Fill muffin cups 3/4 full
5. Bake 25 min @ 375 degrees
Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 11.1mg
Sodium: 153.4mg
Potassium: 43.2mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: 5.7g
Protein: 1.9g
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1st Keep
 BonnieHightower
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