MUFFINS, MUFFINS, I LOVE MUFFINS

One of my passions is cooking and cooking muffins is at the top of my list. This recipe is for bran muffins that keep in the refrigerator for six weeks! I like to keep the batter on hand for company breakfast, when I need to take a little "bread and butter" gift, and especially for my granddaughters.

I've had this recipe so long, I don't remember not having it. I think it came from a box of Kellogg's Raisin Bran Cereal

These muffins are even good if you go ahead and cook up a batch and then freeze them. Then all you have to do is let them thaw a bit, put them in the oven at about 325 degrees for 10 minutes and you've got fresh cooked muffins!

Six Week Bran Muffins

7 1/2 cups raisin bran cereal
3 cups sugar
5 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
1 quart buttermilk

Mix dry ingredients.

Add eggs, oil and buttermilk.

Stir until thoroughly combined.

Fill muffin pans 2/3 full.

Bake 350 - 20 minutes

Make 50 regular size muffins and about 90 medium size.

Store in closed container for up to six weeks.

ENJOY!

TEENA HILL

We moved to Teena Hill 26 years ago. As a child, I dreamed of living on a farm with lots of animals roaming around. Quirky old houses with sections that had been added on through the years have always appealed to me. So, December 15, 1983, we moved to Teena Hill.

As our friends came to see what we had done, they commented when leaving, "Well, I'm glad it's you and not me." Our house is a restored log cabin built in the 1860's, and has, as far as we can tell, three additions. I was not afraid of the obvious work to be done or the probably around $5,000 we would need to "fix it up". Hah!

The reason our place is called Teena Hill is that after the Civil War, the cabin was built for Miss Teena Wallace. She was well known in the community, at that time, for her medicinal herbs, her flowers, as well as her vegetable gardens. She lived on the property until she died in the early 1900's.