6 Weeks Refrigerator Muffins Recipe

Name: 6 Weeks Refrigerator Muffins
Ingredients: 4 large eggs; 1 c. oil; 1 quart. buttermilk; 3/4 c. honey; 1/4 c. Sugar Twin; 2 teaspoon Sweet & Low; 1/2 c. sugar; 5 c. flour (white & whole wheat); 5 teaspoon soda; 1 (15 ounce) box raisins; 2 med. bananas, sliced; 1 (20 ounce) can crushed pineapple in juice; 1 (8 ounce) bag nuts, minced; 1 box All Bran cereal

by CookEatShare Cookbook

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Servings: 12

Ingredients

Cost per serving $1.61 view details

4 large eggs
1 c. oil
1 quart. buttermilk
3/4 c. honey
1/4 c. Sugar Twin
2 teaspoon Sweet & Low
1/2 c. sugar
5 c. flour (white & whole wheat)
5 teaspoon soda
1 (15 ounce) box raisins
2 med. bananas, sliced
1 (20 ounce) can crushed pineapple in juice
1 (8 ounce) bag nuts, minced
1 box All Bran cereal

Directions

Put together dry ingredients and mix. Put together all wet ingredients and mix. Put together wet and dry ingredients together. This takes a very large container. Store in covered container. Let stand a couple hrs or possibly overnight so dry fruit and cereal can rehydrate. Batter will keep several weeks in refrigerator. Bake as needed. Put 2 tbsp batter per muffin. Bake at 350 degrees for 20 to 25 min.

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Amount Per Serving	%DV
Serving Size 324g
Recipe makes 12 servings
Calories 791
Calories from Fat 272	34%
Total Fat 31.26g	39%
Saturated Fat 3.78g	15%
Trans Fat 0.47g
Cholesterol 73mg	24%
Sodium 259mg	11%
Potassium 711mg	20%
Total Carbs 119.55g	32%
Dietary Fiber 5.7g	19%
Sugars 63.01g	42%
Protein 15.48g	25%

6 Weeks Refrigerator Muffins Recipe

Ingredients