Six Week Muffins
- 5 c Flour
- 5 ts Baking soda
- 2 ts Salt
- 15 oz Raisin bran
- 1 c Raisins
- 4 c Sugar
- 1 c Oil
- 4 Eggs, beaten
- 1 qt Buttermilk
Sift into a large bowl flour, baking soda and salt. Add raisin bran,
raisins and sugar.
Add to above oil, eggs and buttermilk. Mix well
Bake in muffin pans for 20 minutes in 400 degree oven. You can make as many
as you want at a time and store the rest of the batter in the refrigerator.
Will keep for six weeks
Recipe by: from J. Armstrong
Posted to MC-Recipe Digest V1 #374, by Michael Ward
on Wed, 15 Jan 1997.
raisins and sugar.
Add to above oil, eggs and buttermilk. Mix well
Bake in muffin pans for 20 minutes in 400 degree oven. You can make as many
as you want at a time and store the rest of the batter in the refrigerator.
Will keep for six weeks
Recipe by: from J. Armstrong
Posted to MC-Recipe Digest V1 #374, by Michael Ward
on Wed, 15 Jan 1997.
