Six-Week Bran Muffins

by Sandy
(New Mexico)

I’ve had this recipe for about 20 years, but I don’t remember that I ever made it before November 2007. So easy to mix and to cook. It really does keep for six weeks in the refrigerator. Just bake as many muffins as you need!

1 15 oz box Raisin Bran
{or a good organic flaked cereal}
1 quart buttermilk
3 cups sugar
1 cup vegetable oil
5 cups of all-purpose flour
4 eggs
5 teaspoons soda
2 cups nuts &/or raisins, craisins, candied ginger, sun dried tomato chips, etc.

Mix in a large bowl or pot. To bake, spray muffin tins with PAM , or use paper muffin cups. Fill cup 3/4 full. Bake at 350 for 15 minutes. Refrigerate batter up to six weeks.