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6 Week Muffins Recipe

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

Contributor:  
Contributor:  
Sylvia Child

Category:
Category:

Ingredients:  
Ingredients:  
1 box raisin bran (about 15--17 oz or so or more)
1 cup melted shortening (not oil)
3 cups sugar
1 qt. buttermilk
5 t. baking soda
2 t. salt
5c. flour
4 eggs, beaten

Directions:
Directions:
Mix ingredients in a very large bowl, preferably one with an air tight lid. Store covered in the refrigerator using as desired. It will keep at least 6 weeks. Do not restir. Just put in muffin tins 2/3 full and bake at 400 fir 15 to 20 minutes.
The mixture is improved if it stands a few days before baking the first batch.

I've been using this recipe for nearly 50 years--we love them.

Number Of Servings:
Number Of Servings:
I get about 6 dozen from the batch.
Personal Notes:
Personal Notes:
I've been using this recipe for nearly 50 years--we love them.
I'm sure glad Crisco came out with pre-measured shortening!

 

 

 

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