Six weeks muffins

Six Weeks Muffins recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish. 4.8142

Ingredients

One 15-ounce box of Raisin Brancereal

3 cups sugar

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

1 cup oil

4 eggs, beaten

1 quart buttermilk

1 teaspoon cinnamon

1/2 teaspoon allspice

Instructions:

Mix dry ingredients in a large bowl; add wet ingredients and mix well. Store in covered container in refrigerator to be used as needed. Batter will keep for six weeks.

To bake:Fill greased muffin cups 2/3 full and bake in 375- to 400-degree oven for 15 to 20 minutes. Dip tops in melted butter, then sprinkle with sugar and cinnamon.

Yield: 5 dozen muffins, depending on cup size