Six-Week Muffins -- Make up the batter, bake later . . .

     Susan Taylor was this month's featured cook in my cooking column that appears in Abilene's Reflector Chronicle. She offered up lots of delicious recipes plus a  recipe or two from her husband. Six-Week Muffins is Bruce's contribution and thanks to him I've revived a forgotten recipe and now we have muffin batter on hand in the fridge and some freshly baked muffins!

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.

2. Place mixture in a covered container in the refrigerator for up to six weeks. 

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

1. Mix raisin bran, sugar, flour, soda, and salt in VERY LARGE bowl.  Add beaten eggs, oil, and buttermilk. Mix well.
2. Place mixture in a covered container in the refrigerator for up to six weeks. 
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.