6 week muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Raisin Bran Cereal |
| 5 | cups | Four |
| 2 | teaspoons | Salt |
| 4 | eaches | Eggs Beaten |
| 2 | teaspoons | Vanilla |
| 3 | cups | Sugar |
| 5 | teaspoons | Baking Soda |
| 1 | teaspoon | Pie Spice or Pumpkin |
| 1 | cup | Shortening |
| 1 | quart | Buttermilk |
Directions
Mix together in a large glass bowl. You may optionally add more nuts and raisins at this point. Store this COVERED in the refridgerator.
This can be stored up to 6 weeks (I have stored it that long).
Remove portions as desired and fill muffin cups ⅔ full. Bake at 350 degrees F for 30 minutes. NOTE: The batter becomes VERY thick while in the refer. DO NOT DILUTE it. Work with it.
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