Dorothy’s six week muffins recipe

Dorothy’s Six Week Muffins recipe

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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 recipe" is a delightful and time-tested recipe that has been passed down through generations. These muffins are incredibly moist, flavorful, and have a unique twist - they can be made ahead of time and stored for up to six weeks. With a combination of wholesome ingredients like oats, raisins, and spices, these muffins make for a perfect breakfast or snack option. The recipe is simple to follow and guarantees a batch of delicious muffins that will keep you coming back for more.

Keywords: muffins, recipe, six week, moist, flavorful

Dorothy's six week muffins recipe details

Dorothy’s six week muffins recipe, recipe Rating: 4.7
Number of votes:118

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:

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

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