Six Week Muffins
"These muffins are so handy to have. Just make as many as you want!! They are delicious! I store mine in a gallon jar."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
6 dozen
ingredients
- 1 (15 ounce) box Raisin Bran cereal
- 3 cups sugar
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 teaspoons salt
- 4 beaten eggs
- 1 cup melted margarine
- 1 quart buttermilk
directions
- Mix raisin bran, sugar, flour, soda,cinnamon and salt in large bowl.
- Stir in beaten eggs, margarine, and buttermilk.
- Mix well.
- Store, covered, in refrigerater.
- To use, bake at 400* for 15-20 minutes.
- Will keep in frige for 6 weeks.
- Sugarless version: I think you could take off half the sugar, add the sugar replacement, and 1 t baking soda.
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Reviews
-
These muffins are wonderful. They really do keep for six weeks. If you don't like raisins like me, you can substitute Bran Flakes. -
I finally got around to trying these and they are so simple and quick, since it's already mixed. What a wonderful thing! -
Hi, I use to make these all the time. They are wonderful. The muffins are actually better after the batter has been in fridge a week or two-very moist!
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
