Bran Muffins By The Gallon - cooking recipe

Ingredients

1 (15 oz.) box Raisin Bran
3 c. sugar
1 Tbsp. salt
2 tsp. soda
4 whole eggs
1 c. Crisco oil
1 qt. buttermilk

Preparation

Mix all dry ingredients.
Add eggs, buttermilk and oil. Batter will keep in the refrigerator for 6 weeks and can be baked as needed.
Or I prefer making up the muffins and putting them in the freezer.
Bake 25 to 35 minutes at 350\u00b0 in muffin tins or use Pam or paper liners.