Six Week Muffins - cooking recipe

Ingredients

3 c. sugar
4 eggs
1 c. salad oil
5 c. flour
2 tsp. salt
5 tsp. baking soda
1 qt. buttermilk
1 (15 oz.) box Raisin Bran cereal

Preparation

Cream together first 3 ingredients.
Add remaining ingredients.
Stir only until combined.
Fill greased muffin tins half full with batter.
Bake at 400\u00b0 for 15 minutes.
Yields 50 to 60 muffins.
Batter will keep in refrigerator for 6 weeks.