6-week bran muffins
6-week bran muffins
Ingredients/Components
- pkg - 1 oz
- sugar - 3 c
- flour - 5 c
- soda - 5 tsp
- salt - 1 tsp
- beaten eggs - 4 item
- oil - 1/2 c
- buttermilk - 1 qt
- raisins optional - 1 item
- pecans optional - 1 item
How to make 6-week bran muffins:
Mix all dry ingredients. Beat eggs (good) and add to oil and buttermilk. Add to all dry ingredients and mix well. Store in refrigerator overnight before the first baking.In A.M., put in greased pan (as many as you want). Let stand until room temperature as they will bake quicker. Bake 18 to 20 minutes at 400° or until nice and brown.
Can be kept in the refrigerator for 6 weeks, if they last that long.
Recipe categories: Breads, Quick breads, Muffins.
Rating:
Related ingredients:
butter, softened, flour, water, flaked coconut, all-purpose flour, stick butter, wheat flour, yeast dry
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