Raisin bran muffins
15 oz box raisin bran
1 c. oil
3 c. sugar
5 c. flour
5 t. baking soda
4 eggs
2 t. salt
1 quart buttermilk
Mix all ingredients in a large bowl. Makes a huge batch. The batter keeps for several weeks in the fridge. When you want to make a muffin…one, or twelve, preheat oven on 400*. Line cupcake pan with liners, and fill half full. Bake for 20 min. I love this recipe, because you can have fresh muffins everyday without the hassle of making the batter. Enjoy. I ate these a lot when I was little, got the recipe from my mom.