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“This is an old family recipe that was passed down for decades. It is simple and makes ahead and keeps for up to 9 weeks. I give some of the baked muffins as gifts at the holidays to neighbors. I also like to add in different variations to the muffins. 1. dark chocolate chips 2. crasins (dried cranberries) and white chocolate chips”
READY IN:
25mins
SERVES:
46
YIELD:
46 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl mix all dry ingredients.
  2. Add the wet ingredients, stir til combined.
  3. Store in an airtight container in the refridgerator and the batter will keep 6 - 9 weeks.
  4. Fill paper baking cups in muffin tin about 3/4 full.
  5. Bake in pre-heated oven to 400 degrees for 13 - 15 minutes.
  6. I will scoop out enough batter into a bowl and add in the variations on the raisn muffin to some. Then I have 3 different kinds of muffins!

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