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6-Week Muffins Recipe

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This recipe for 6-Week Muffins, by , is from Our Family Cookbook Christmas 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Sherman
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 box (15oz) raisin bran cereal
3 c. sugar
1 c. melted shortening or butter
4 beaten eggs
5 c. flour
5 tsp baking soda
2 tsp salt
1 quart buttermilk

Directions:
Directions:
Add sugar to butter, beat in eggs, continue to beat. Mix flour and salt together and add to mixture. Add SODA to buttermilk and add it LAST to mixture.

Pour greased or lined muffin tins 2/3 full.

Bake at 375 for 15 minutes. Store remaining batter in fridge. Keeps for 6 weeks.

Personal Notes:
Personal Notes:
My friend Holly always has these in her fridge! Don't let the stored batter get hidden in the back of your refrigerator. It keeps 6 weeks, not 6 months!

 

 

 

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