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Six-week Bran Muffins Recipe

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This recipe for Six-week Bran Muffins is from The Haake Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 12-oz box Raisin Bran
2 tsp. salt
3 c. sugar
5 c. all-purpose flour
5 tsp. baking soda
4 egg yolks, lightly beaten
1 c. Canola oil
1 qt. buttermilk
Directions:
Directions:
Combine the Raisin Bran, salt, sugar, flour, and baking soda in a large bowl. In another large bowl combine the beaten egg yolks, oil, and buttermilk. Mix dry ingredients into wet ingredients. Cover tightly with foil and refrigerate. This dough will keep in refrigerator for up to six weeks. Just scoop out enough to fill muffin tins 2/3 full whenever you like and bake about 15 minutes at 400 degrees.
Number Of Servings:
Number Of Servings:
A lot!
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Connie prepared these muffins for breakfast when I was visiting her so many years ago (30 maybe longer). They are so delicious that I had to get the recipe. I've seen a smaller-quantity recipe in magazine ads since then. Make this one. It will never last six weeks. The muffins are delicious for breakfast, lunch or dinner or as a snack anytime. They'll go fast!

 

 

 

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