Six-Week Bran Muffins - NOT GF

Post date: Jun 29, 2015 2:16:24 AM

Ingredients

4 eggs

3 cups sugar

1 quart buttermilk

6 cups bran cereal with raisins

5 cups all-purpose flour

1 cup vegetable oil

5 teaspoons baking soda

1 teaspoon salt

Directions

1. In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Yield: 5-6 dozen.