Ingredients
- 15 raisin bran
- 4 eggs
- 950 ml buttermilk
- 650 gr all purpose flour
- 600 gr sugar
- 240 ml oil
- 40 gr raisins
- 24 gr baking soda
- 6 gr salt
Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly. Cover batter and refrigerate overnight before using. (Spray muffin pans with non-stick spray) Bake at 200ºC or 20 minutes or at 180ºC or 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.
