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

6 Week Muffins Recipe

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This recipe for 6 Week Muffins is from The Child 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:  
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 400º 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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