{six week} MUFFINS

I’ve talked about these muffins before because i LOVE them!  I know it sounds weird that the batter can keep in your refrigerator for six weeks but it can (and they are yummy) so check them out. They are so tasty that ours usually only last a few weeks. Great for last-minute visitors or to have a nice afternoon treat with hot chocolate for the kids.  With this batter in the fridge you’re always ready to make muffins in about 15 – 20 minutes!  I even make a pumpkin flavored batch from time to time (see below)!
::Alegra’s {six week} Muffins::
From The Lazy Gourmet-BEST OF THE BEST CALIFORNIA COOKBOOK
Ingredients:
1 (15 ounce) box Raisin Bran Cereal
3 cups sugar
5 cups flour
5 tsp baking soda
2 tsp salt
4 eggs, beaten
1 cup oil
1 quart buttermilk (4 cups)
In a very large bowl, mix Raisin Bran, sugar, flour, baking soda, and salt.
Add eggs, oil, and buttermilk.
This batter will keep up to six weeks in the refrigerator.
As you are ready to us it, fill muffin tins 2/3 full and bake at
400 for 15-20 minutes depending on tin size.
Yields 4-5 dozen
Mix the dry ingredients in one bowl & then the wet ingredients in another bowl!
Now don’t be afraid to get in there…I take off my rings and just mix the whole thing with my hands…but you can do it with a spoon…just be sure to mix the batter well!
Paige wanted in on the pictures!
Now if you want some pumpkin flavored…take about half of your muffin batter and add a small can of pumpkin (15 oz), a teaspoon of vanilla and some pumpkin pie spice!
Add to large muffin tins or small…bake and enjoy!
Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

, , , , , ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress. Designed by Woo Themes