6-Week Bran Muffins - cooking recipe

Ingredients

1 (15 oz.) box Raisin Bran
3 c. sugar
5 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. melted Crisco
4 beaten eggs
1 qt. buttermilk

Preparation

Mix dry ingredients in large mixing bowl.
Add Crisco, eggs and buttermilk and mix well.
Store mix up to 6 weeks in the fridge. To bake, fill muffin tins 2/3 full.
Bake at 400\u00b0 for 12 to 15 minutes.