Refrigerator Bran Muffins

Rebecca Child

4 eggs 1 quart buttermilk (we used regular milk and it worked) 1 cup vegetable oil 1 cup sugar 6 cups raisin bran cereal 1/2 cup raisins 5 cups all-purpose flour (may substitue 1 cup whole wheat flour) 5 teaspoons baking soda 1 teaspoon salt Directions: In a large mixing bowl, beat eggs, buttermilk, oil, and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until golden brown. Serve warm. Number Of Servings:36 Preparation Time:20 minutes