Six Week Raisin Bran Muffins - cooking recipe

Ingredients

1 c. oil
3 c. sugar
4 eggs
1 qt. buttermilk
5 c. flour
1 box Raisin Bran (20 oz.)
5 tsp. baking soda
2 tsp. salt (optional)

Preparation

In large bowl, beat oil, sugar and eggs together.
Add buttermilk and flour alternately.
Add baking soda and salt; mix well.
Add Raisin Bran; mix thoroughly.
Store batter in covered container in refrigerator for up to six weeks.
Bake as many as you want at a time.
Preheat oven to 400\u00b0.
Grease muffin tin. Fill muffin tin 2/3 full.
Bake 20 minutes.
Large muffins, 25 minutes.