My six week muffins

Yield: 60 servings

Measure Ingredient
425 grams Raisin bran (15 oz)
5 cups Flour
3 cups Sugar
5 teaspoons Baking soda
2 teaspoons Salt
2 teaspoons Cinnamon
5 cups Sour milk
4 \N Eggs
1 cup Oil


Measure dry ingredients into a very large bowl that can be covered.

Add liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill muffin cups ½ full and bake at 400 for 15-20 minutes.

NOTE: The dry mixture may be stored and mixed as needed. Mix at a ratio of 3 cups mix to 1 cup buttermilk or sour milk, ¼ cup oil, and 1 egg. Reconstituted buttermilk powder may be used to replace milk. Submitted By HELEN PEAGRAM On 10-16-94

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