Mom's Six Week Muffins
Yield
60 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
cereal
fruit bran |
|
| 5 | cups |
all-purpose flour
|
|
| 3 | cups |
sugar
|
|
| 5 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 5 | cups |
sour milk
or 5 tablepoons vinegar + 5 cups milk |
|
| 4 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
cereal
fruit bran |
|
| 1.2 | l |
all-purpose flour
|
|
| 7.1E+2 | ml |
sugar
|
|
| 25 | ml |
baking soda
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 1.2 | l |
sour milk
or 5 tablepoons vinegar + 5 cups milk |
|
| 4 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
Directions
Measure dry ingredients into a very large mixing bowl that has a lid.
Add eggs, oil and milk.
Blend well.
Stores for 6 weeks in fridge.
Fill muffin cups ½ full and bake at 400℉ (200℃) for 15 to 20 minutes.
NOTE: this mix works well with Raisin Bran, Fruit N Fibre, OR just bran cereals.
Dryed apple bits may be a nice addition.
