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Six Week Muffins
Recipe By : Potluck on the Pedernales p.151
Serving Size : 72 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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15 ounces raisin bran -- (unsweetened cereal)
5 cups all-purpose flour
5 teaspoons baking soda
3 cups sugar -- (may use 2 1/2 C.)
2 teaspoons salt
1/4 cup raisins -- (optional)
4 eggs
1 quart buttermilk -- (or 4 cups)
1 cup oil
Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly.
Cover batter and refrigerate overnight before using. (Spray muffin pans with
non-stick spray) Bake at 400 degrees for 20 minutes or at 350 degrees for 25
minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be
frozen after being baked.
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