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
Related recipes
- 6 week muffins
- 6-week muffins
- Green meadows six-week bran muffins
- Mom's six week muffins
- Six can casserole
- Six cup salad
- Six flavor cake
- Six layer bars
- Six layer cookie bar
- Six minute chocolate cake
- Six more weeks sandwich
- Six shooter chili
- Six week muffins
- Six-bean soup
- Six-can casserole
- Six-hour stew
- Six-layer cookie bar
- Six-minute chocolate cake
- Six-onion soup
- Six-week refrigerator bran muffins