Six weeks muffins

Six Weeks 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.
Introducing the delectable "Six Weeks Muffins" recipe, a delightful treat that will leave your taste buds craving for more! These muffins are named after the unique method of preparation, where the batter is refrigerated for six weeks before baking, resulting in a moist and flavorful texture. With a perfect balance of sweetness and a hint of spice, these muffins are sure to become a family favorite. The recipe yields 5445 muffins, making it ideal for large gatherings or batch baking.

Keywords: muffins, recipe, six weeks, moist, flavorful.

six weeks muffins details

Six weeks muffins, recipe Rating: 4.4
Number of votes:96

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