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Dear Reader,
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From my Email Bag:
"Suzanne, I have misplaced your recipe for bran muffins. It's the one where you can make the batter in advance and bake what you want on a daily basis. Thanks for everything that you and your staff do on a daily basis--you make me want to devour books!! (and muffins!)" --Leslie
(Suzanne responds:) Leslie, here is the recipe. Sometimes I add fresh blueberries, when they're in season.
Dolly Madison Muffins
Mix all ingredients together in very large bowl:
4 eggs, beaten
2 1/2 cups sugar
1 cup vegetable oil
1 Tablespoon cinnamon
5 teaspoons baking soda
5 cups flour
1 quart buttermilk (Add the flour and buttermilk alternately)
6 cups raisin bran cereal (the cheapest is okay)
Let the batter stand in refrigerator for at least 24 hours before baking. The batter keeps for 4 weeks. Bake 20 minutes in a 400 degree oven. Makes 4 to 5 dozen.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
www.DearReader.com
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