Recipe for 6 Week Muffins

Ingredients

15 oz raisin bran cereal
5 cup four
2 teaspoon salt
4 each eggs beaten
2 teaspoon vanilla
3 cup sugar
5 teaspoon baking soda
1 teaspoon pie spice or pumpkin
1 cup shortening
1 quart buttermilk

Instructions

Mix together in a large glass bowl. You may optionally add more nuts and raisins at this point. Store this COVERED in the refridgerator. This can be stored up to 6 weeks (I have stored it that long). Remove portions as desired and fill muffin cups 2/3 full. Bake at 350 degrees F for 30 minutes. NOTE: The batter becomes VERY thick while in the refer. DO NOT DILUTE it. Work with it.





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