Fiber-Licious Six Week Muffins (Raisin Bran & Flax) - cooking recipe

Ingredients

Dry Ingredients
2 1/2 cups white flour
2 1/2 cups whole wheat flour
5 cups Raisin Bran cereal
2 1/2 cups sugar
2 1/2 cups chopped walnuts
2 1/2 cups raisins
1 1/2 cups flax seed meal
6 teaspoons cinnamon
5 teaspoons baking soda
1 teaspoon salt
Moist Ingredients
4 beaten eggs
1/2 cup oil, we use Smart Balance
1 quart buttermilk
1 cup unsweetened applesauce

Preparation

Mix try ingredients together.
Blend in the moist ingredients, careful not to over stir.
Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
Fill muffin tins 2/3 full (we like to use an ice cream scoop).
Bake at 400 degrees for 20-25 minutes.