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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Six Week Muffins Recipe

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This recipe for Six Week Muffins is from The Yaras Family 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:  
15 to 20 ounces box raisin bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoon salt
1 cup vegetable oil
4 eggs
4 cups buttermilk
Directions:
Directions:
In a very large bowl, beat the eggs and sugar until well combined. Stir in the buttermilk, oil, baking soda, and salt; mix well. Add the flour and cereal, stirring to combine. You can make the muffins right away or refrigerate before using. Store the batter in covered container in the refrigerator for up to 6 weeks.

To bake, preheat your oven to 400°F. Fill greased or paper-lined muffin cups two-thirds full of batter. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean
Personal Notes:
Personal Notes:
Variations
1. Use cereal with cranberries
2. Use 1 ½ cups sugar and 1 cup packed brown sugar
3. Add 2 teaspoons cinnamon or 1 teaspoon ground ginger
4. Use ½ cup oil and ½ cup melted butter
5. Add 1 ½ cup chopped toasted pecans
6. Add 1 teaspoon vanilla
7. Replace sugar with honey, in part or whole

 

 

 

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