Six weeks muffins recipe

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 Six Weeks Muffins recipe, a delightful treat that will have you coming back for more. This recipe has been passed down through generations, guaranteeing its deliciousness. With a preparation time of just 15 minutes and a baking time of six weeks, these muffins are worth the wait. Bursting with flavors of cinnamon, nutmeg, and vanilla, they are perfect for breakfast or as a snack any time of the day.

Keywords: muffins, recipe, six weeks, cinnamon, nutmeg.

six weeks muffins recipe details

Six weeks muffins recipe, recipe Rating: 4.5
Number of votes:103

Ingredients:

One 15-ounce box raisin bran cereal (I add 1 cup of extra raisins)

5 cups plain flour

3 cups sugar

5 teaspoons baking soda

2 teaspoons salt (I omit this ingredient)

4 eggs lightly beaten

1 quart buttermilk

1 cup cooking oil

Instructions:

In a very large bowl or pan, mix together the raisin bran, extra raisins, flour, baking soda, sugar, and salt. Stir to blend, then add eggs, buttermilk, and oil. Mix well. This makes 12 cups. Place into container with tight fitting lid. Put in refrigerator overnight before using. Do not stir when ready to use, just dip into muffin tins. Lightly grease but do not flour muffin tins. Fill 3/4 full. Bake 15 to 20 minutes at 400 degrees.

Yields: 48 to 54 muffins

Note:Batter will keep 6 weeks in refrigerator, use as you want.