Six weeks muffins

Six Weeks Muffins recipe

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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


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

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