6 Weeks Muffins - cooking recipe

Ingredients

1 (15 oz.) box Raisin Bran cereal
1 c. Crisco, melted
3 c. sugar
4 eggs, beaten
1 qt. buttermilk (or put 4 Tbsp. vinegar or lemon juice into regular milk and let set to make 1 qt.)
5 c. flour
5 tsp. soda
2 tsp. salt

Preparation

Mix cereal, flour, sugar, soda and salt.
Add beaten eggs, Crisco and buttermilk.
Mix well.
Fill muffin tins 2/3 full and bake at 400\u00b0 for 16 minutes.
Batter will be thick.
It keeps at least 6 weeks in the refrigerator.