The recipe I'd like to share today was given to me years ago by a really good family friend. Sharon Lee gave me a super muffin recipe called "Six Week Muffins" It's a perfect "make ahead" recipe because, like the name says, you can keep these for six weeks in the frige!
I remember having these at a dinner she hosted at her house. I was excited because they tasted just like the muffins served at Lunch on Limoge in Dade City, Florida. When I worked in Tampa at a diagnostic imaging center, a group of us gals would go on jaunts and visit the antique shops and of course it was a given that we'd be eating at Lunch on Limoge! LOL .
They're not hard at all, and , well... they keep a good while. But, I've never had to worry about 'em lasting past six weeks! LOL
Here's what you'll need:
Six Weeks Muffins
4 beaten eggs
2 cups sugar
1 cup salad oil
1 quart buttermilk
5 teaspoons baking soda
2 teaspoons salt
5 cups flour
1 (15 oz) box Raisin Bran, or Raisin Nut Bran cereal (I used reg. rasin bran)
Mix all ingredients well. You can add any fruits , nuts, coconut, if desired
I added a can of drained crushed pineapple to half of the batter (the measuring/mixing bowl up top)
Bake at 400 degrees for approximately 10 minutes for miniature muffins; 18-20 minutes for large.
I freeze mine after baking. (Got a zippered freezer bag of 'em in the freezer now!)
Now, how about you? Wanna share a make-ahead recipe? It doesn't have to be "Freezer". Join in the McLinky below to your post and be sure to link back here to participate so everybody can enjoy! Would love to have ya play along!