6 Week Muffins w/ variation
This original recipe came from my good friend, Diane. It's very good and easy. I also found a variation that I've included at the bottom of the recipe. I'm anxious to try this as it sounds like it would be very good.
15 oz. Raisin Bran cereal
5 tsp. baking soda
1 C. oleo, melted
2 tsp. salt
3 C. sugar
1 Quart buttermilk
4 eggs, beaten
5 C. flour
Mix dry ingredients in large bowl. Add beaten eggs, oleo and buttermilk. Mix well. Fill greased muffin tins 3/4 full and bake at 400º for 15 to 20 minutes. Batter will keep in a covered containor in refrigerator for 6 weeks. Yield: 45 muffins
Variation I found:
CREAM CHEESE FILLING:
8 oz. cream cheese(room temp.)
1/3 C. sugar
2 T. flour
1 tsp. vanilla
Stir untill well combined. Will keep in refrigerator for 1 week.
Put 1 heaping T. batter into muffin liner or pan. Top with 2 tsp. cream cheese filling. Spread 1 heaping T. batter over filling to cover completely. Bake as normal.
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