Dolly Madison Muffins
4 eggs, beaten
2 1/2 cups sugar
1 cup vegetable oil
1 tablespoon cinnamon
5 teaspoons baking soda
5 cups flour
1 quart buttermilk (add the flour and buttermilk alternately)
6 cups raisin bran cereal (the cheapest is okay)
Mix all ingredients together in a very large bowl, alternating the flour and the buttermilk.
Let the batter stand in the refrigerator for at least 24 hours before baking.
The batter keeps for 4 weeks.
Bake 20 minutes in a 400 degree oven.
Pairs Well With
Recipe courtesty of Suzanne Beecher of the "Dear Reader" bookclub