4 eggs, beaten
3 c. sugar
1 c. oil
5 tsp. baking soda
2 tsp. salt (we add only 1 tsp)
2 tsp. cinnamon
4 c. (1qt. buttermilk)
5 c. flour (we use whole wheat)
1-15 oz. box Rasin Bran (8 cups)
(Optional: A bag of chocolate chips and extra raisins if desired)
Mix all ingredients well
Refrigerate 2-3 hours before baking.
Grease muffin tins or place cupcake liners in muffin tins
Fill 2/3 way up to 3/4
Bake @ 400 for 15-20 min
Batter can be stored in covered container in the fridge for up to 6 weeks.
Yields: 4-5 dozen
Spring is here!
And so are chocolate covered coconut cream eggs . . .
This recipe is from my sister, Anna. She made them for Easter last year. We made them this year . . . and they might just spring back into our kitchen next year too 🙂
Coconut Cream Eggs
6 TBSP butter, melted
1/3 c. light corn syrup
2 tsp. vanilla extract
1/2 tsp. salt
3 1/2 c. powdered sugar
3 1/4 c. coconut flakes
In a large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut, beating until blended.
Sprinkle sugar on flat surface. Knead about 5 minutes.
Using 1 1/2 tsp. mixture for each candy, shape into egg.
Place on wax paper covered tray.
Refrigerate 1-2 hours before dipping into chocolate coating.
Loosely cover and store in a cool, dry place.
Makes 40 eggs.
-Recipe from Anna