Bruce’s offering: Six-Week Muffins
Mix up this batter,
store it in the refrigerator and enjoy fresh baked muffins for the next six
weeks.
1 (15 oz.) box of Raisin Bran cereal
3 cups granulated sugar (I actually cut this down to about 2 1/2 cups w/ good results)
5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup canola oil
1 quart buttermilk
1. Mix
raisin bran, sugar, flour, soda, and salt in VERY LARGE bowl. Add beaten eggs, oil, and buttermilk. Mix
well.
3. When
you are ready to bake: Fill greased muffin tins 2/3 full, bake in preheated
400° oven for 15 to 20 minutes. After they’ve cooled for a few minutes, gently
run a sharp knife around each, and remove from tins. Muffin tin can also be
lined with cupcake papers, if preferred.
Great for breakfast, a snack or even for dessert. |
Recipe without photos:
Bruce’s offering: Six-Week
Muffins
Mix up this batter,
store it in the refrigerator and enjoy fresh baked muffins for the next six
weeks.
1 (15 oz.) box of Raisin Bran cereal
3 cups granulated sugar
5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup canola oil
1 quart buttermilk
- Mix raisin bran, sugar, flour, soda, and salt in VERY LARGE bowl. Add beaten eggs, oil, and buttermilk. Mix well.
- Place mixture in a covered container in the refrigerator for up to six weeks.
- When you are ready to bake: Fill greased muffin tins 2/3 full, bake in preheated 400° oven for 15 to 20 minutes. After they’ve cooled for a few minutes, gently run a sharp knife around each, and remove from tins. Muffin tin can also be lined with cupcake papers, if preferred.
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