Six Week Muffins - cooking recipe

Ingredients

1 (10 oz.) box Raisin Bran
5 c. sifted all-purpose flour
3 c. granulated sugar
5 tsp. baking soda
2 tsp. salt
1 qt. buttermilk
1 c. cooking oil
4 beaten eggs
1 c. seedless raisins

Preparation

Combine dry ingredients in a huge bowl; mix well by hand. Combine all the wet ingredients. Add the wet ingredients to the dry ingredients and mix well.
Store in a wide-mouth gallon jar in refrigerator.
The batter will keep for 6 weeks if you haven't consumed it by then.
When desired, fill greased muffin tins 2/3 full.
Bake at 400\u00b0 for 15 minutes or until they test done.