six-week muffins
(1 rating)
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I've had this recipe for almost 30 years -- it is a favorite. It makes a lot and keeps for 6 weeks--if it lasts that long!
(1 rating)
Ingredients For six-week muffins
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15 ozbox raisin bran
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1 cshortening, melted
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3 csugar
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4eggs, beaten
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1 qtbuttermilk
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5 cflour
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5 tspbaking soda
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2 tspsalt
How To Make six-week muffins
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1Mix raisin bran, flour, sugar, and salt in a VERY large mixing bowl. (This is a very large recipe, be sure the bowl can be covered tightly). Add eggs, shortening and buttermilk. Mix well. Store in covered container in refrigerator. Refrigerate 1 day before using.
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2To Bake: DO NOT STIR BATTER!! Just fill greased muffin tins 2/3 full. Bake in preheated oven 400 for 15-20 minutes. Just bake as many muffins as you need at a time.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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