Six week muffins recipe

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.
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

Six week muffins recipe, recipe Rating: 4.5
Number of votes:102

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

Instructions:

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.