Six Week Bran Muffins - cooking recipe

Ingredients

1 (10 oz.) box Raisin Bran cereal or substitute Fruit & Fibre cereal (12 oz.)
1 c. Crisco
3 c. sugar
3 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. soda
2 tsp. salt

Preparation

Mix bran, sugar, flour, soda and salt.
Add eggs, Crisco and buttermilk.
Mix well by hand.
Bake at 375\u00b0 for 20 to 25 minutes.
Batter will keep in refrigerator up to 6 weeks.
Small amounts can be baked fresh as you need them and store batter. Extra dry fruits can be added to taste.