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6 Week Muffins Recipe

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This recipe for 6 Week Muffins, by , is from Grandma Jean's Recipe Book, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jean Steele


1 15oz box of raisin bran
3 c. sugar
5 c. flour
5 tsp. baking soda
3 tsp. salt
4 eggs
1 c. Crisco oil
1 qt buttermilk

Preheat oven to 400.

Mix all dry ingredients in a large mixing bowl thoroughly. Beat eggs. Mix eggs, oil and buttermilk. Add dry ingredients to the egg and oil mixture.

Grease a muffin pan or use cupcake papers. Fill muffin tins ⅔ full.

Bake in the oven for 15 minutes. Refrigerate any unused batter. Batter stays good in refrigerator for 6 weeks. Do not stir the stored batter before using.




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