6-WEEK BRAN MUFFINS
- One 15 oz box raisin bran (7-1/2 cups)
- 1 cup melted butter
- 3 cups sugar
- 4 eggs, beaten
- 1 quart buttermilk
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
Mix raisin bran, sugar, flour, baking soda and salt in a very large mixing bowl. Add beaten eggs, melted butter and buttermilk and mix well.
Store in a covered container in the refrigerator and bake as needed. Will keep for 6 weeks! Fill muffin cups 2/3 full and bake at 425°F for 15-20 minutes.
DO NOT STIR after putting in the refrigerator! Just spoon out as needed. Let set overnight before first baking.