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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Six Weeks Bran Muffins Recipe

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This recipe for Six Weeks Bran Muffins is from Diane's Cookbook Project, 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:  
5 cups flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
15 ounces Raisin Bran
4 eggs, well beaten
1 cup vegetable oil
1 quart buttermilk
Directions:
Directions:
Sift together flour, sugar, soda, and salt. Stir in raisin bran. Add eggs, oil, and buttermilk; stir quickly only until dry ingredients are moistened. Refrigerate at least 4 hours before using.
Fill greased muffin pans 2/3 full. Bake at 400º 15 to 20 minutes. Makes about 5 dozen. Can be stored in refrigerator for 6 weeks.
Personal Notes:
Personal Notes:
My sister Kathy got this yummy muffin recipe from her mother in law, Kay Casten. You can bake as many as you need at one time and keep the rest of the mix for another time. In the picture is Great Grandma Holmes holding me. It’s funny that one of my most vivid memories is that Grandma Holmes always had a container of colored marshmallows in the cupboard that she would give us a few for a treat.

 

 

 

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