Six Week Muffins - cooking recipe

Ingredients

15 oz. box Raisin Bran or 7 c.
2 1/2 c. sugar
5 c. flour (self-rising)
4 eggs, beaten
1 c. melted margarine
1 qt. buttermilk (low-fat)
1 1/2 c. chopped nuts

Preparation

Combine bran, sugar and flour.
Add eggs, margarine and buttermilk; mix well.
Add nuts and mix again.
Store in covered glass container in refrigerator up to 6 weeks.
Use as desired.
If dough thickens as it sets, add a little water.
Bake in paper-lined or greased muffin tins at 400\u00b0 for 15 to 20 minutes.
(Test with toothpick.)