6 Week Muffins - cooking recipe

Ingredients

1 c. oil
5 c. flour
1 (15 oz.) box raisin bran
1 qt. buttermilk
4 eggs
3 c. sugar
2 tsp. baking soda
2 tsp. salt

Preparation

Beat eggs and blend with buttermilk.
Add flour, sugar, baking soda and salt.
Mix in oil and bran flakes.
Allow batter to set for 24 hours.
Can keep covered in refrigerator up to 6 weeks. Spoon into greased and paper lined muffin tins, about 3/4 full. Bake for 12 to 15 minutes at 375\u00b0.
Yields 6 to 8 dozen.