Dorothy’s six week muffins

Dorothy’s Six Week Muffins recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"Dorothy's six week muffins" is a delicious recipe that has been passed down through generations. These muffins are unique because they require six weeks of preparation, resulting in a rich and flavorful treat. With a combination of ingredients such as nuts, dried fruits, and spices, these muffins are perfect for breakfast or as a snack throughout the day. The long preparation time allows the flavors to meld together, creating a truly irresistible treat.

Keywords: muffins, recipe, six week, nuts, dried fruits.

Dorothy's six week muffins details

Dorothy’s six week muffins, recipe Rating: 4.6
Number of votes:111

My mother was a wonderful baker and lived with us in California for about 10 years before her death in 1986. Friends and family alike loved these muffins, which are also very good for you.Frances Wettstein, former innkeeper

Ingredients:

5 cups unbleached white or whole-wheat flour

5 teaspoons baking soda

1 teaspoon salt

2-1/2 cups raw sugar

1 quart buttermilk

3 cups unprocessed wheat bran

2 cups raisins

4 eggs

1 cup canola oil

Instructions:

Preheat oven to 350 degrees.

Beat eggs. Add oil and mix together. Add milk and blend. Add dry ingredients (flour, bran, baking soda and salt) to blended liquid and stir gently but thoroughly to make a heavy sticky dough. Fold in raisins.

Pour into greased conventional or ungreased non-stick muffin tins, 3/4 full. Bake at 350 degrees for approximately 15 minutes or so. Muffins are done when rounded and brown and toothpick comes out clean. Dough may be kept refrigerated and well covered for up to 6 weeks, and used as needed.

Makes:48 to 60 muffins