Six week muffins

 
                              Six Week Muffins
 
 Recipe By     : Potluck on the Pedernales p.151
 Serving Size  : 72   Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15      ounces        raisin bran -- (unsweetened cereal)
    5      cups          all-purpose flour
    5      teaspoons     baking soda
    3      cups          sugar -- (may use 2 1/2 C.)
    2      teaspoons     salt
      1/4  cup           raisins -- (optional)
    4                    eggs
    1      quart         buttermilk -- (or 4 cups)
    1      cup           oil
 
 Mix first 6 ingredients.  Add eggs, buttermilk, oil, and mix thoroughly.
 Cover batter and refrigerate overnight before using.  (Spray muffin pans with
 non-stick spray)  Bake at 400 degrees for 20 minutes or at 350 degrees for 25
 minutes.  Batter will keep in the refrigerator for 6 weeks.  Muffins may be
 frozen after being baked.
 
 
 
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