Six-Week Muffins

Six-week Muffins

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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!

Rating:

★★★★★ 1 vote

Comments:

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

How to Make Six-Week Muffins

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.

Printable Recipe Card

About Six-Week Muffins

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



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