Moms Six Week Muffins with Whipped Raspberry Honey Butter
I grew up enjoying these delicious muffins. Mom would make the batter and bake them off every morning for part of a healthy breakfast. Easy and quick, these muffins will help keep you going all day!
Ingredients
For the Muffins:
2 cups hot water
5 tsp baking soda
1 cup shortening
1 cup sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tbsp salt
2 cups all bran
4 cups bran cereal with raisins
For the Butter:
1 cup room temperature butter
1/2 cup honey
1/3 cup raspberry jam
Instructions
1
To make the muffins, combine all the muffin ingredients into a large bowl and mix together to combine. Cover and store in the refrigerator for 6 weeks and bake off as needed.
2
To bake the muffins, pre-heat your oven to 350 degree’s. Spray a muffin tin with vegetable spray and fill up each muffin space about 3/4 of the way full. Bake off in the oven for about 25 minutes or until a toothpick comes out clean.
3
Remove the muffins from the oven, let them cool and serve with my delicious whipped raspberry honey butter.
4
To make the whipped raspberry honey butter, to a large bowl, add the room temperature butter, honey and raspberry jam. Whip together until lightly and fluffy. Store in an airtight container in the refrigerator for several weeks.
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chefbryan
thankyou Chef Bryans “mom”….I believe I’ve had these many years ago and now I always have batch of banana bread, or spice muffins in the freezer…I LOVE how I can store this in the fridge and have fresh baked whenever I please!!! And Raspberry butter!! this is wonderful…..