Six-Week Muffins

Cathy Gillespie

By
@circlemoon8


I've had this recipe for almost 30 years -- it is a favorite. It makes a lot and keeps for 6 weeks--if it lasts that long!

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Ingredients

15 oz
box raisin bran
1 c
shortening, melted
3 c
sugar
4
eggs, beaten
1 qt
buttermilk
5 c
flour
5 tsp
baking soda
2 tsp
salt

Directions Step-By-Step

1
Mix raisin bran, flour, sugar, and salt in a VERY large mixing bowl. (This is a very large recipe, be sure the bowl can be covered tightly). Add eggs, shortening and buttermilk. Mix well. Store in covered container in refrigerator. Refrigerate 1 day before using.
2
To Bake: DO NOT STIR BATTER!! Just fill greased muffin tins 2/3 full. Bake in preheated oven 400 for 15-20 minutes. Just bake as many muffins as you need at a time.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Other Tag: Quick & Easy