six-week muffins
(1 RATING)
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 ounces box raisin bran
- 1 cup shortening, melted
- 3 cups sugar
- 4 - eggs, beaten
- 1 quart buttermilk
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
How To Make six-week muffins
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Step 1Mix 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.
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Step 2To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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