6 week muffins

Name: 6 Week Muffins
Cook time: 20 min
Yield: 6
Ingredients: 15 oz box(es) raisin bran cereal; 3 cup(s) sugar; 1/2 cup(s) melted butter; 1/2 cup(s) melted shortening; 4 - eggs, beaten; 5 cup(s) flour; 2 teaspoon(s) salt; 1 quart(s) buttermilk; 5 teaspoon(s) baking soda

(2 RATINGS)

77 Pinches

Roda Laser

Elwood, IN

Updated on Aug 5, 2011

I have had this recipe for years and do not remember where it came from. I like these muffins because the batter is mixed ahead and then used later. It really helps when pressed for time. These muffins are a nice breakfast specially when raisins or dates are added.

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prep time

cook time 20 Min

method ---

yield 6 dozen muffins

Ingredients

15 oz boxes raisin bran cereal
3 cups sugar
1/2 cup melted butter
1/2 cup melted shortening
4 - eggs, beaten
5 cups flour
2 teaspoons salt
1 quart buttermilk
5 teaspoons baking soda

How To Make 6 week muffins

Step 1

Mix cereal, sugar, flour, baking soda, and salt in very large bowl.

Step 2

Add egg, butter, shortening, and buttermilk; mix well. Store in covered containers in the refrigerator, use as desired. Batter will keep in refrigerator for 6 weeks.
Step 3

For muffins: Fill greased muffin tins 2/3 full. Bake in pre-heated 400 oven, 15 - 20 minutes.
Step 4

NOTE: raisins, dates, or prunes may be added to batter ( right before baking) as desired.
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