6 Week Raisin Bran Muffins - Fresh Baked Daily

SIX-WEEK RAISIN BRAN MUFFINS
Batter keeps up to 6 weeks in refrigerator, makes enough for 48 muffins (4 dozen).

Ingredients:
5 cups all-purpose flour
3 cups sugar
5 tsp baking soda
1 1/2 tsp salt
7 1/2 cup Raisin Bran Cereal
4 cups buttermilk
1 cup vegetable oil
4 large eggs , lightly beaten
1/2 cup dried cranberries, currants or raisins

Directions:
Combine cereal, flour, sugar, baking soda and salt in large bowl, mix well.
Combine buttermilk, oil and eggs in separate bowl and whisk well.
Pour egg mixture into cereal mixture: stir until just blended.
Fold in cranberries.
Place in tightly covered container and refrigerate overnight.

NOTE: The batter will keep for up to 6 weeks and improves over time.
DO NOT stir at any time after refrigerating or when preparing to bake, just scoop it into the muffin cups.

Preheat oven to 400
Grease muffin cups and spoon batter into prepared cups.
Bake 18 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes.