In a large bowl, combine raisin bran, buttermilk, oil, sugar and eggs.
Dissolve baking soda in 1/4 cup water and add to mixture. Stir in flour
and salt. Cover and refrigerate at least 6 hours before baking. To bake,
fill muffin tins 2/3 full. Bake 20 minutes in 375 oven. Batter will keep
one week in refrigerator.
Hill Farm Inn
458 Hill Farm Road
Arlington, Vermont 05250 (802) 375-2269 Reservations: (800) 882-2545 Fax: (802) 375-9918
email:
Lisa & Al Gray, Innkeepers
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