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5
from 1 vote
Six Week Muffins Recipe
Ingredients
15
oz
Raisin Bran
1
cup
butter or margarine
melted
3
cups
sugar
4
eggs
beaten
1
qt.
buttermilk
5
cups
flour
5
tsp.
baking soda
2
tsp.
salt
Instructions
Mix dry ingredients together. Add eggs, butter and buttermilk. Store covered container in refrigerator. Keep for up to six weeks. It's recommended that it sit overnight before baking.
Fill muffin tins 2/3 full.
Bake at 400 for 15-20 minutes.
Notes
Yields approximately 40 muffins.