One of my passions is cooking and cooking muffins is at the top of my list. This recipe is for bran muffins that keep in the refrigerator for six weeks! I like to keep the batter on hand for company breakfast, when I need to take a little "bread and butter" gift, and especially for my granddaughters. I've had this recipe so long, I don't remember not having it. I think it came from a box of Kellogg's Raisin Bran Cereal
These muffins are even good if you go ahead and cook up a batch and then freeze them. Then all you have to do is let them thaw a bit, put them in the oven at about 325 degrees for 10 minutes and you've got fresh cooked muffins!
Six Week Bran Muffins
7 1/2 cups raisin bran cereal
3 cups sugar
5 cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
1 quart buttermilk
Mix dry ingredients.
Add eggs, oil and buttermilk.
Stir until thoroughly combined.
Fill muffin pans 2/3 full.
Bake 350 - 20 minutes
Make 50 regular size muffins and about 90 medium size.
Store in closed container for up to six weeks.
ENJOY!
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