6 Weeks Bran Muffins - cooking recipe

Ingredients

15 to 20 oz. box Raisin Bran (7 1/2 c.)
5 c. all-purpose flour
3 c. sugar
1 qt. buttermilk
2 tsp. salt
4 eggs, beaten
1 c. oil or melted Crisco
5 tsp. baking soda
1 tsp. cinnamon

Preparation

Mix in very large bowl Raisin Bran, sugar, flour and salt. Add soda, cinnamon, beaten eggs, oil and 1 quart of buttermilk; mix well.
Stir all the way to the bottom; refrigerate.
Do not stir again.
Fill muffin tins 2/3 full.
Bake at 350\u00b0 for 18 to 20 minutes.
Keep in refrigerator for 6 weeks.
Use just what you need each time.
Makes 5 dozen.