Six Week Bran Muffins

Mix together in very large bowl:

9 1/2 C raisin bran (15 oz)

2 C sugar

5 C flour

5 tsp baking soda

2 tsp salt (may use less)

Mix together and add to above:

4 eggs, beaten

1 C oil

1 qt. buttermilk

Fill muffin cups 2/3 full and bake 15-20 min at 400.  

Dough may be stored in tight container in refrigerator 

for six weeks.  Bake as needed.