Ingredients
2 1/2 cups of flour
1 tsp salt
2 tsp baking soda
1/2 large box (20 oz) raisin bran cereal
1 cup sugar
2 eggs
1 3/4 cups 2% milk, plus 1/4 cup vinegar (or 2 cups buttermilk)
1/2 cup oil
Preparation
Mix dry ingredients together.
Mix wet ingredients together. Don’t forget the vinegar.
Mix wet and dry mixtures together.
Allow the batter to rest, at room temp, for at least 6 hours, and preferably 12. Afterwards, the batter will last for a week or two in the refrigerator.
To bake, preheat oven to 375. Butter a muffin pan. Spoon batter into the pan, and bake for 25 (if small) to 35 (if large) minutes. If at high altitude, bake 5 minutes longer.
