Six Week Muffins

Pass the Muffins!

To me a warm muffin out of the oven is pure comfort food! The recipe this week makes a big batch, the dough will keep in the refrigerator up to six weeks so you can bake them as you need them or bake them up and freeze them! They are even healthy! 

It is best to refrigerate the dough overnight before you bake them as the flavors then have a chance to blend. The dough is not as stiff as most muffin dough but firms up when refrigerated! This recipe was shared by Eloise Lidke years ago.

Six Week Muffins:
2 cups water
5 tsp baking soda
1 cup shortening
2 1/2 cups sugar
4 eggs
3 1/2 cups buttermilk
5 cups flour
1 tsp salt
2 cups 40 % bran flakes
4 cups all bran
nuts, raisins or dates optional

Bring water to boil, let cool then add soda. In large bowl cream shortening and sugar add beaten eggs, salt, stir in flour then buttermilk, bran and bran flakes, then water/soda mixture then nuts, raisins or dates if using. Bake in well greased muffin pans 20-30 minutes @ 400 degrees. Makes about five dozen muffins. I put the dough in an ice cream pail to refrigerate. Have faith, it’s suppose to warm up some this week!!