6 Week Muffins Recipe

Name: 6 Week Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tsp. baking soda; 1 c. shortening; 4 eggs; 4 c. all-purpose flour; 4 c. All-Bran cereal; 2 c. boiling water; 2 c. sugar; 1 qt. buttermilk; 1 tsp. salt; 2 c. 40% bran cereal; 2 c. chopped dates or raisins (optional)

Servings: persons

5 tsp. baking soda
1 c. shortening
4 eggs
4 c. all-purpose flour
4 c. All-Bran cereal
2 c. boiling water
2 c. sugar
1 qt. buttermilk
1 tsp. salt
2 c. 40% bran cereal
2 c. chopped dates or raisins (optional)

1
Add soda to boiling water and cool. Cream the shortening and sugar. Add eggs and soda mixture. Add remaining ingredients.
2
Mix well (this takes a very large pan for mixing).
3
Keep mixture in tight container in refrigerator.
4
Let set at least 8 hours before using from it.
5
May be kept for 6 weeks.
6
After refrigerating, do not stir again.
7
Spoon into muffin tins and bake 25 minutes in a 375u00b0 oven.
8
This makes about 3 quarts.

2721

kcal

Calories

153

Fat

304

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tsp. baking soda, 1 c. shortening, 4 eggs, 4 c. all-purpose flour, and more.

Yes, 6 Week Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

6 Week Muffins

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