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Six Weeks Muffins Recipe

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This recipe for Six Weeks Muffins, by , is from Junction First Presbyterian Church's Timeless Recipes, 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!

Emily Bierschwale


1- 15 oz. box Raisin Bran
1 qt. buttermilk
1 cup Crisco or butter
2 cup sugar
5 cup flour
3 tsp. baking soda
dash of salt
2 tsp. vanilla
4 eggs

Soak Raisin Bran in buttermilk 15-20 min. Sift flour with salt and soda into a bowl.
In a large mixing bowl, cream Crisco or butter with sugar. Add eggs one at a time beating slightly after each addition. Add vanilla and mix. Alternately add flour and buttermilk/bran mixtures into the creamed mixture. Mix well. Store in air-tight container in the refrigerator. The batter keeps for 6 weeks. More raisins or nuts may be added.
To use the batter, fill greased muffin tins about ⅔ full. Bake at 450 for about 10 minutes, depending on size of muffin cups.




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