Raisin Bran Muffins
Ingredients:
1 cup solid vegetable shortening, melted and cooled
1 cup sugar
1 cup firmly packed brown sugar
4 eggs, beaten
4 cups buttermilk
5 cups all purpose flour
1- 15 oz box Raisin Bran
1/2 cup raisins
5 tsp baking soda
2 tsp salt
( makes 12 cups of batter. Batter can be kept in refrigerator for several weeks. It makes 48 muffins.)
Directions: Preheat oven to 400F. Grease 12 muffin cups. Mix shortening with sugars in large bowl; stir in eggs. Gradually add buttermilk. Add the remaining ingredients and mix until blended. Spoon some batter into prepared muffin tins, filling each cup about 3/4 full. Bake until center is done, and tester comes out clean, about 20 minutes. Serve warm. Chill remaining batter in airtight container.