Six week muffins recipe
Six Week Muffins recipe
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Recipe intro
The "Six Week Muffins" recipe is a delightful and unique treat that requires a little patience but promises a big payoff. This recipe has been passed down through generations, and it's easy to see why. With a combination of simple ingredients, these muffins develop a rich and complex flavor over the course of six weeks of fermentation. The result is a moist, tender, and incredibly delicious treat that will leave you wanting more.Keywords: muffins, fermented, rich flavor, traditional recipe, patience.
six week muffins recipe details
- Ingredients
- One 15-ounce box raisin bran cereal
- 3 cups sugar
- 5 cups flour
- 5 teaspoons baking soda
- 4 eggs, beaten
- 1 cup melted shortening or oil
- 1 quart buttermilk
- 1/2 cup extra raisins (optional)
- 2 teaspoons salt
Mix dry ingredients together, then add the beaten eggs, shortening, and buttermilk. Mix well. Store in covered container in refrigerator for up to 6 weeks.
When ready to bake, coat muffin tins with shortening (or use paper cups). Fill cups 2/3 full. Bake for 15 to 20 minutes at 375 degrees.
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