"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Six Week Muffins Recipe

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This recipe for Six Week Muffins, by , is from The Clingan - Knee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Walsh and Ann Knee
Added: Wednesday, June 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box raisin bran (15 oz)
1 c Wesson oil
3 c sugar
4 eggs, beaten
1 qt buttermilk
5 c flour
5 tsp baking soda
2 tsp salt

Directions:
Directions:
Mix bran, flour, sugar, salt, and soda in large bowl. Add eggs, oil, buttermilk, and mix well. Fill greased muffin pans 2/3 full.
Bake 400 for 14 - 18 minutes

Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Will keep six weeks. in refrigerator, but do not freeze.

Submitted by Ann Knee

 

 

 

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