Six Week Bran Muffins - cooking recipe

Ingredients

1 (15 oz.) box Raisin Bran cereal
3 c. sugar
5 c. sifted flour
5 tsp. baking soda
2 tsp. salt
1 c. Crisco shortening, melted
4 eggs, beaten
1 qt. buttermilk

Preparation

Mix together all dry ingredients in large bowl.
Combine all liquid ingredients.
(Note: Melt shortening before measuring.) Make well in dry ingredients.
Pour in all liquid ingredients at once into well.
Mix together.
Batter can be stored in a covered container in the refrigerator up to 6 weeks.
When ready to bake, fill greased muffin tins 2/3 full.
Bake at 400\u00b0 for 15 to 20 minutes.
Makes 5 dozen.