"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Six Week Muffins, by Phyllis Giles, is from Phyllis Giles Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c. bran (you can use a combination of whole bran cereal and raisin bran flakes) 2 c. boiling water 1 c. shortening 3 c. sugar 4 eggs beaten 1 quart buttermilk 5 c. flour 5 t. soda 2 t. salt
Pour the boiling water over 2 cups of the bran mixture and allow to stand while assembling other ingredients. Mix in shortening. Mix rest of bran with sugar, eggs, and buttermilk. Sift flour with soda and salt. Combine all ingredients and place in covered bowl. It will keep 6 weeks or more in the refrigerator. Dates, raisins or chopped apples may be added at baking time. Bake at 400 degrees for 20 minutes.
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