- 1 (15-20oz.) box of Raisin
- 1/4 cup melted margarine (Cool before mixing with eggs.)
- 1 c. sugar
- 2 beaten eggs
- 3 egg whites
- 1 qt. low fat buttermilk
- 2 1/2 c. whole wheat flour
- 2 1/2 c. flour
- 5 tsp. baking soda
- 1 tsp. salt
- Mix dry ingredients.
- Mix wet ingredients
- Combine
- Store dough for up to 6 weeks in fridge.
- Bake – 325 for 15 min or less if small muffins
