6 week muffins

Categories
Cake/cookie
Breads
Muffins
Yield
1 servings
MeasureIngredient
15 ounces Raisin Bran Cereal
5 cups Four
2 teaspoons Salt
4 eaches Eggs Beaten
2 teaspoons Vanilla
3 cups Sugar
5 teaspoons Baking Soda
1 teaspoon Pie Spice or Pumpkin
1 cup Shortening
1 quart Buttermilk

Mix together in a large glass bowl. You may optionally add more nuts and raisins at this point. Store this COVERED in the refridgerator.

This can be stored up to 6 weeks (I have stored it that long).

Remove portions as desired and fill muffin cups ⅔ full. Bake at 350 degrees F for 30 minutes. NOTE: The batter becomes VERY thick while in the refer. DO NOT DILUTE it. Work with it.

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