Six Week Bran Muffins - cooking recipe

Ingredients

16 oz. box Raisin Bran cereal
5 c. flour (1 c. may be whole wheat)
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs
1 c. oil or melted shortening
1 qt. buttermilk

Preparation

Mix dry ingredients in a very large bowl.
Add beaten eggs and buttermilk until blended.
Store in a tightly covered container, in the refrigerator.
Batter will keep for up to six weeks.
Fill muffin tins 2/3 full.
Bake in 400\u00b0 oven for 15 to 20 minutes.
Do not stir after refrigerated.