6 Week Muffins - cooking recipe

Ingredients

3 1/2 c. (1/2 box) Raisin bran flakes
2 c. sugar
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt (optional)
2 eggs
2 c. buttermilk
1/2 c. salad oil

Preparation

Mix together.
Batter will keep up to 6 weeks in refrigerator. Bake at 400\u00b0 for 15 to 20 minutes in sprayed with vegetable oil muffin tins.
Makes 36 medium muffins.
These freeze well if packed in metal tins in freezer.
Just reheat in microwave for breakfast.