Six-Week Muffins

Ingredients

• 1 box Raisin Bran cereal (15-18 ounce size)
• 3 cups granulated white sugar
• 5 cups all-purpose flour
• 5 teaspoons baking soda
• 2 teaspoons salt
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1 quart buttermilk

Method

1. Mix the cereal, sugar, flour, baking soda, and salt in a large bowl.
2. Add the vegetable oil, eggs, and buttermilk to the dry ingredients and mix well.
3. Store this batter in a covered container in the refrigerator and use as needed — the batter will keep for up to six weeks.

To bake

1. Preheat the oven to 375-400 F
2. Filled greased muffin cups ⅔ full and bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
3. Yield: 5 dozen muffins