Recipe(tried): Raisin Bran Muffins

Hi Joan,
This is the recipe I have used for over 30 years.

RAISIN BRAN MUFFINS

15 oz. box of Raisin Bran Flakes
5 cups flour
3 cups sugar
5 tsp. soda
2 tsp. salt
4 eggs
1 quart buttermilk
1 cup canola oil

In a large bowl, mix together the flour, sugar, soda, salt and cereal.
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.
Stir the batter well before using.
Spray muffin tins with Pam, just in the bottom. Or use cupcake papers.

Fill muffin cups 2/3 full. Bake in a 400 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.

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