Six Week Raisin Bran Muffins
1 15 ounce box of Raisin Bran
3 cups of sugar
5 cups of flour
10 T of flour (for high altitude)
5 tsp baking soda
2 tsp salt
1 cup oil
4 eggs beaten
1 quart buttermilk
In a VERY large bowl, mix all the dry ingredients.
In a smaller bowl, mix all the wet ingredients.
Slowly add the wet ingredients to the dry ingredients, stirring often to incorporate it completely.
Store in an air-tight container in the refrigerator for up to six weeks.
Fill muffin tins about 3/4 full. Bake for 20 minutes at 375 degrees.
Pairs Well With
My sister shared this recipe with me. I think it is great to keep this on hand since my children love muffins EVERY morning!