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Six-Week Muffins Recipe
Makes 72 muffins
Ingredients: 15 ounces raisin bran, (unsweetened cereal)
5 cups all-purpose flour
5 tsp baking soda
3 cups sugar, (may use 2 1/2 c)
2 tsp salt
1/4 cup raisins, (optional)
4 eggs
1 quart buttermilk, (or 4 cups)
1 cup oil
Instructions: 1. Mix first 6 ingredients.
2. Add eggs, buttermilk, oil, and mix thoroughly.
3. Cover batter and refrigerate overnight before using.
4. Spray muffin pans with non-stick spray. Bake at 400 degrees for 20 minutes or at 350 degrees for 25 minutes.
5. Batter will keep in the refrigerator for 6 weeks.
6. Muffins may be frozen after being baked.
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