Six weeks muffins recipe
Six Weeks Muffins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 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
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.
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