Six week muffins recipe
Six Week Muffins recipe
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- 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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