My six week muffins
60 servings
Ingredients
| Quantity | 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 | Eggs | |
| 1 | cup | Oil |
Directions
MM BY H. PEAGRAM
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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