"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sally's Six-Week Muffins Recipe

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

Contributor:  
Contributor:  
Kristen Eagle

Category:
Category:

Ingredients:  
Ingredients:  
1 15-oz box Raisin Bran cereal
1 c of oil
3 c sugar
4 eggs, beaten
1 qt buttermilk
5 c flour
5 tsp baking soda
2 tsp salt

Directions:
Directions:
Mix all ingredients together and refrigerate a few hours or overnight. When ready to prepare, bake muffins at 400 for 18 - 20 minutes. Makes 4 dozen muffins. Batter lasts 6 weeks in refrigerator. If you double the recipe it makes 1 1/2 gallons of batter.

Number Of Servings:
Number Of Servings:
48

 

 

 

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