Six-Week Muffins Recipe

Name: Six-Week Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. boiling water; 5 tsp. baking soda; 1 c. shortening; 2 c. sugar; 4 eggs, beaten until fluffy; 4 c. All-Bran cereal; 2 c. raisins or chopped dates; 1 c. chopped nuts; 1 qt. buttermilk; 5 c. sifted flour, sifted with 1 tsp. salt

Servings: persons

2 c. boiling water
5 tsp. baking soda
1 c. shortening
2 c. sugar
4 eggs, beaten until fluffy
4 c. All-Bran cereal
2 c. raisins or chopped dates
1 c. chopped nuts
1 qt. buttermilk
5 c. sifted flour, sifted with 1 tsp. salt

1
Mix boiling water and baking soda; allow to cool.
2
Cream shortening and sugar; add beaten eggs.
3
Mix with water and soda; then add remaining ingredients and mix in a large bowl.
4
Store in airtight container in refrigerator until ready to bake.
5
Spoon into muffin cups or tins without stirring.
6
Bake at 375u00b0 for 20 minutes.
7
Batter will keep in refrigerator for up to 6 weeks.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 2 c. boiling water, 5 tsp. baking soda, 1 c. shortening, 2 c. sugar, and more.

Yes, Six-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.

Six-Week Muffins

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