RAISIN BRAN MUFFINS

This makes a lot of batter and will keep up to six weeks, covered in the refrigerator. Just bake muffins as you need them.

5 cups flour
3 cups sugar
1 (15 oz.) box Raisin Bran Flakes
5 tsp. baking soda
2 tsp. salt
4 eggs
1 quart buttermilk
1 cup Crisco oil

In a large bowl, mix together the flour, sugar, cereal, baking soda, and salt.

In another bowl, combine the eggs, buttermilk and oil.

Pour the wet ingredients into the dry and mix well with a wooden spoon.

It is best to let the batter set for 24 hours in the refrigerator before using.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F. Spray muffin tins with Pam, just in the bottom. Or use cupcake papers.

Stir the batter well before using. Fill muffin cups 2/3 full

Bake in 400 degree F oven for 15-20 minutes or until they test done.

Remove from oven and use a table knife to loosen each muffin, and turn them on their sides to cool.