Six Week Muffins - cooking recipe

Ingredients

1 box (10 oz.) Raisin Bran
5 c. flour
3 c. sugar
2 tsp. soda
2 tsp. salt
1 qt. buttermilk
1 c. oil
4 beaten eggs

Preparation

Combine dry ingredients in large bowl.
Mix well, then add wet ingredients and stir well.
Store in refrigerator.
When ready to use, fill muffin pans 2/3 full.
Bake at 400\u00b0 for 15 minutes. Batter will keep in refrigerator for six weeks.