Wednesday, June 30, 2010

Six-week Muffins

1 20-oz. box raisin bran
1 cup brown sugar (I use raw sugar)
1 qt. buttermilk
5 tsp. baking soda
1 cup oil or applesauce
4 eggs
5 cups flour (I use half wheat and half white)
2 tsp salt

In a LARGE bowl mix dry ingredients together, then stir in the rest. Store covered in fridge up to 6 weeks. Pour in greased muffin tin, bake 20 minutes at 400 F. Marty likes them with brown sugar on top. Sprinkle that on before baking (optional).

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