Bran Muffins

SARA JENSEN

7 cups raisin bran
1 cup melted butter
1 1/2 cups Splenda
1 cup sugar
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
3 1/4 cups whole wheat flour
1 cup flour
lots of raisins (2+ cups)


Stir in large bowl. Do not remix. Store in a large container with an airtight lid. Keeps 4 to 6 weeks. Bake at 350° for 12 to 15 minutes. (Can microwave dough in mug in the mornings 1 to 1 1/2 minutes).


THIS IS A GREAT & HEALTY COMFORT FOOD!