These muffins have been given the name of 6 Week Muffins, not because they take that long to make, but because once you whip up the batter, it will stay good in your refrigerator for up to 6 weeks. No joke! 6 WEEKS!
You’ll notice the recipe calls for large measurements and that is because it’s meant to be in bulk to be used, as needed. I make this batter every few months, and pull it out once every week or so on a busy school morning. My kids still get a got and filling breakfast and it takes me a matter of minutes to fill up the muffin tin and pop them in the oven! What could be better than that?!
6 Week Muffins
- 5 cups flour
- 1 – 15 oz box bran cereal with raisins
- 3 cups sugar
- 5 tsp baking soda
- 2 tsp salt
- 4 eggs
- 1 cup cooking oil
- 1 quart buttermilk
Mix together dry ingredients and add in wet ingredients. With a wooden spoon, stir together well until all ingredients are incorporated together.
Bake at 400 degrees for 15 minutes.
This batter can be stored in the refrigerator for up to 6 weeks. So yummy and filling!