| Yield | |
|---|---|
| Source | my sister! |
| Prep time | 10 minutes |
| Recipe Types | breads |
Batter will keep in fridge for 6 weeks!!!
| 20 | oz | raisin bran cereal |
| 2 1⁄2 | c | sugar |
| 5 | c | flour |
| 1 | t | salt |
| 5 | t | baking soda |
| 4 | c | buttermilk |
| 20 | oz | crushed pineapple |
| 4 | eggs | |
| 1 | c | veg oil |
Start with a very large bowl - you are using a 20 oz box of Raisin Bran cereal. Combine all dry ingredients. Mix together all wet ingredients (pineapple is a 20 oz can undrained) and add to dry ingredients. Put in large container that is well sealed - will keep in fridge for 6 weeks. Bake the amount you need for breakfast at 350 degrees for 15-20 minutes. I use the mini muffin tins if you are serving fruit and muffin for starters so they don't fill up on muffins before their big breakfast!
oh yummy. some people make it with, some without. morning glory muffin seems to be the name you used for an especially good muffin with lots of stuff in it. i've had lots of different kinds and most places they are enormous. like a real breakfast. that's the kind of muffin i like --- with a great big crown on it.
i love morning glory muffins ... will have to try this. the ones i am familiar with also have a little shredded coconut, walnuts and shredded carrot in them. i think i could just add those things to this recipe. today i had one that had chocolate mini morsels instead of raisins. very interesting.
i have never made muffins using raisin bran. i used to make them using all bran. (the only reason i bought it)
Different recipe!