6 week Raisin Bran Muffins
These are amazing. My friend Jen gave me this recipe a couple years ago and I’ve just recently re-fell in love with it. Here’s what you need:
15oz. box Raisin Bran
4t Baking Soda
4 Beaten Eggs
1c Shortening, melted
Mix dry ingredients in very large bowl. Add remainder of ingredients and mix well. Store in covered container in refrigerator. Use as desired; mixture will keep up to 6 weeks. Fill muffin cups 2/3 full. Bake 15-20 minutes at 400.
***Note: I HALFED this recipe.
I had to make my own buttermilk which is why you see normal milk and lemon juice.
Beat the eggs
Add dry ingredients together and give a little stir.
Melt the crisco.
Add wet ingredients to dry ones. After I took this photo I added a bit more flour to the batch because it felt a little too runny for me.
Fill the cupcake tins, papers or silicone cups 2/3 full then pop them in the oven.
Mmmm. They really do smell as good as they look. And I’m going to completely lie to your face and tell you I only ate one of them. Yup. Me=Liar. I’m ok with it.