4 cups raisin bran or bran cereal
1 cup corn oil
2 cups white sugar
1 cup brown sugar
4 eggs beaten
1 quart butter milk
3 cups whole wheat flour
5 teaspoons baking soda
2 teaspoons salt
1/3 cup wheat germ
Mix dry and wet ingredients separately. Then blend the two together in a large bowl, careful
not to over stir. Bake or store in a covered container in the fridge.
Bake 350 for 20-25 minutes.
6 weeks muffins because you can store this batter in the fridge for up to 6 weeks. You can
have fresh muffins daily without a whole lot of fuss. Add fresh fruit before baking to change
it up. My favorite is banana. This is my mom’s recipe.