Title: Six-Week Muffins
Categories: Muffins Bread
Yield: 72 Servings
| 2 | c | Bran buds |
| 2 | c | Oatmeal |
| 2 | c | Shredded wheat; broken up |
| 1 | c | Oil |
| 1 | c | Brown sugar |
| 2 | c | Water; boiling |
| 4 | | Eggs |
| 5 | ts | Soda |
| 1 | tb | Salt |
| 1 | qt | Buttermilk |
| | | Raisins or nuts; optional |
| 5 | c | Flour |
Mix first 3 ingred. together. Then add oil and brown sugar Pour boiling
water over above. Cool slightly and beat in beat in eggs. Combine flour,
soda, salt and add this alternately with 1 quart of buttermilk. Mix well
and store in refrigerator, lightly covered. Will keep at least six weeks,
refrigerated. When ready to bake, fill muffin tins 1/2 full. Bake 20 min.
at 400 degrees. You may add raisins or nuts if desired. Recipe will make
6 dozen muffins.