Ingredients
1 (15 ounce) box Raisin Bran cereal
5 cups enriched flour
1 1/2 cups sugar
1 1/2 cups Splenda granular
3/4 cup fat-free dry milk
5 1/2 teaspoons baking soda
2 teaspoons salt
4 eggs
1 cup canola oil
1 quart buttermilk
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In a large bowl mix flour, sugar, Splenda, dry milk, baking soda and salt. In a small bowl lightly beat eggs with Canola oil and Buttermilk Add to dry ingredients and mix just until all ingredients are moist. Fold in Raisin Bran and walnuts. Scoop into grease muffin tins Bake for 16 - 20 min at 350 degrees. Keep unused batter covered in fridge for up to 6 weeks (if you can!).
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Home cotton candy maker — spun sugar, flavored flosses
Compact cotton candy spinner — party fun, flavored sugar