Six-Week Muffins -- Make up the batter, bake later . . .

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     Susan Taylor's article ran in the Abilene Reflector-Chronicle today and featured lots of her delicious recipes. I always send the column at let the Lifestyles editor select which recipes she wants to run. Susan's husband, Bruce, also shared a recipe that was not included in the final print (it will, however, be in the next Dickinson County Home Cooking cookbook). 
     His recipe was for Six-Week Muffins -- a recipe that I used to make but hadn't done so for awhile. Actually made them about a week ago and we've baked a fresh batch a couple of times since then. So handy to have the batter on hand. 

Bruce’s offering: Six-WeekMuffinsMix up this batter,store it in the refrigerator and enjoy fresh baked muffins for the next sixweeks.
1 (15 oz.) box of Raisin Bran cereal3 cups granulated sugar (I actually cut this down to about 2 1/2 cups w/ good results)5 cups all-purpose flour5 teaspoons baking soda 2 teaspoons salt4 eggs, beaten1 cup canola oil1 quart buttermilk
1.     Mixraisin bran, sugar, flour, soda, and salt in VERY LARGE bowl.  Add beaten eggs, oil, and buttermilk. Mixwell.


2.     Placemixture in a covered container in the refrigerator for up to six weeks. 

3.     Whenyou are ready to bake: Fill greased muffin tins 2/3 full, bake in preheated400° oven for 15 to 20 minutes. After they’ve cooled for a few minutes, gentlyrun a sharp knife around each, and remove from tins. Muffin tin can also belined with cupcake papers, if preferred.

Great for breakfast, a snack or even for dessert.

Recipe without photos:Bruce’s offering: Six-WeekMuffinsMix up this batter,store it in the refrigerator and enjoy fresh baked muffins for the next sixweeks.1 (15 oz.) box of Raisin Bran cereal3 cups granulated sugar5 cups all-purpose flour5 teaspoons baking soda 2 teaspoons salt4 eggs, beaten1 cup canola oil1 quart buttermilk
4.     Mixraisin bran, sugar, flour, soda, and salt in VERY LARGE bowl.  Add beaten eggs, oil, and buttermilk. Mixwell. 5.     Placemixture in a covered container in the refrigerator for up to six weeks.  6.     Whenyou are ready to bake: Fill greased muffin tins 2/3 full, bake in preheated400° oven for 15 to 20 minutes. After they’ve cooled for a few minutes, gentlyrun a sharp knife around each, and remove from tins. Muffin tin can also belined with cupcake papers, if preferred.