6 Week Muffins - cooking recipe

Ingredients

1 (15 oz.) box Raisin Bran cereal
3 c. sugar
5 tsp. baking soda
5 tsp. cinnamon
2 tsp. salt
1 c. oil
1 qt. buttermilk
3 eggs (substitute with Egg Beaters also)
1 (15 oz.) fruit cocktail or applesauce, drained

Preparation

Mix in large bowl.
Cover and store in refrigerator at least 24 hours.
Fill muffin tins almost full (doesn't rise much).
Bake 20 to 25 minutes at 400\u00b0.
Batter can be kept up to 6 weeks.
Do not mix as being used.
Just fill muffin tins as needed.
Very moist!