Six Week Muffins - cooking recipe

Ingredients

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

Preparation

Mix together bran, sugar, flour, soda and salt.
Add egg and butter or shortening.
Add milk.
Mix well.
Store in covered container in refrigerator and use as desired.
Batter will keep in refrigerator for 6 weeks.
When ready to make muffins, fill greased muffin tins 2/3 full.
Bake in preheated oven at 400\u00b0 for 15 to 20 minutes.
Makes 6 dozen muffins.