Six Weeks Bran Muffins

1 (15 oz.) box raisin bran (or 15 oz. box bran flakes and 2 cups raisins)
1 cup oil
1 qt. buttermilk
5 tsp. baking soda
3 cups sugar
4 eggs, beaten
5 cups flour
1 tsp. salt

Mix raisin bran, sugar, flour, soda, and salt in large bowl. Add eggs, oil, and buttermilk. Mix well. Store in covered container in the refrigerator to use as needed. The batter will keep for six weeks. When ready to bake, fill greased muffin tins 2/3 full and bake in
preheated oven at 375 degrees for 15-20 minutes.

Quantity: 5 dozen muffins