Recipe for 6 Week Muffins


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


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here