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Six Weeks of Muffins




Source of Recipe


FMC Magazine Sept.2008 Cooking on the Go Janet Groene F47166


Recipe Introduction


This oldie is ideal for motorhomers. It produces a big batch of muffin batter that can last as long as six weeks while you bake one, two or a dozen muffins each day. Vary each batch by folding in 1/2 cup of grated zucchini, carrot or apple plus a pinch of cinnamon to two cups of batter just before baking.


List of Ingredients




5 Cups Flour
1 15 oz box raisin bran cereal
2 Cups Sugar
1 Tbsp Baking powder
1 tsp baking soda
4 eggs
1 quart Buttermilk
1 Cup Canola Oil

Recipe



Mix the dry ingredients in a big bowl. In another bowl whisk together the wet ingredients. Combine the dry and wet ingredients and mix until everything is evenly moistened. Store in the refrigerator for up to six weeks.

To bake, fill greased muffin cups 2/3 of the way full and bake at 400 degrees for 15 minutes or until muffins are firm and springy to the touch.