Six Week Muffins
Barb Campbell
ingredients
- 1/2-3/4 cup wheat germ
- 15 ounce box of Raisin Bran
- 3 cups of sugar
- 2 1/2 cups whole wheat flour
- 2 1/2 cups all-purpose flour
- 5 tsp baking soda
- 1 quart low fat buttermilk
- 1 cup oil
- 4 eggs, beaten
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notes
Variations: Add dried fruit, berries, nuts,and/ or flax seed. * Batter will keep covered in refrigerator for 6 weeks. Make fresh, healthy muffins whenever you desire!
Source: Barb Campbell
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